Vitello Tonnato, a classic dish from Piedmont, Italy, is a unique and elegant combination of thinly sliced veal covered with a creamy, tuna-flavored sauce and garnished with capers. This dish, whose name translates to “tuna veal,” dates back to the 19th century and is a beloved part of Italian cuisine, often served as an appetizer or main course during festive occasions. The tender veal, poached in an aromatic broth, pairs beautifully with the savory, tangy sauce, making it a sophisticated yet comforting dish. Follow this detailed step-by-step recipe to create an authentic Vitello Tonnato at home, bringing the flavors of Piedmont to your table on this cozy Saturday evening, May 31, 2025, at 05:50 PM IST.
Ingredients (Serves 6-8)
For the Veal:
- 2 lbs (900g) veal roast (preferably round or shoulder, tied into a cylindrical shape)
- 1 medium onion, quartered
- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 2 cloves garlic, peeled
- 2 bay leaves
- 4 cloves
- 1 teaspoon black peppercorns
- 1 cup (240ml) dry white wine
- 4 cups (1L) water or veal/chicken broth
- 1 teaspoon salt
For the Tuna Sauce:
- 3.5 oz (100g) canned tuna in olive oil, drained
- 4 anchovy fillets
- 2 tablespoons capers (plus extra for garnish)
- 3 large egg yolks (or ¾ cup mayonnaise for a quicker version)
- 1 cup (240ml) extra virgin olive oil
- ½ cup (120ml) reserved veal cooking broth, cooled
- 1 tablespoon lemon juice
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons capers, rinsed
- Optional: Fresh parsley, finely chopped
Equipment Needed
- Large pot (for poaching veal)
- Kitchen twine (if veal isn’t pre-tied)
- Food processor or blender (for sauce)
- Sharp knife (for slicing veal)
- Fine-mesh strainer
- Large platter
- Plastic wrap
Step-by-Step Instructions
Step 1: Poach the Veal
Place a 2 lb veal roast in a large pot, ensuring it’s tied with kitchen twine to maintain a uniform shape for even cooking. Add 1 quartered onion, 1 carrot, 1 celery stalk, 2 garlic cloves, 2 bay leaves, 4 cloves, 1 teaspoon black peppercorns, and 1 teaspoon salt. Pour in 1 cup dry white wine and 4 cups water or broth, enough to just cover the veal. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface. Reduce the heat to low, cover partially, and simmer for 1-1.5 hours, until the veal is tender but not falling apart—an internal temperature of 145°F (63°C) ensures it’s cooked through yet still juicy. Let the veal cool in the broth for 1 hour to retain moisture, then remove and strain the broth, reserving ½ cup for the sauce. Wrap the veal tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to firm up for slicing.
Step 2: Prepare the Tuna Sauce (Traditional Method)
In a food processor or blender, combine 3.5 oz drained canned tuna, 4 anchovy fillets, and 2 tablespoons capers. Blend until smooth, scraping down the sides as needed. Add 3 egg yolks and pulse to combine—this creates a creamy emulsion, similar to making mayonnaise. With the processor running, slowly drizzle in 1 cup extra virgin olive oil in a thin stream, blending until the mixture thickens and becomes glossy. Add ½ cup reserved veal broth (cooled) and 1 tablespoon lemon juice, blending until the sauce is smooth and pourable, like a thick cream. Season with salt and black pepper to taste. If the sauce is too thick, add a bit more broth or lemon juice to adjust the consistency.
Step 2 Alternative: Quicker Sauce with Mayonnaise
For a faster version, blend 3.5 oz drained canned tuna, 4 anchovy fillets, and 2 tablespoons capers until smooth. Mix in ¾ cup mayonnaise, ½ cup reserved veal broth, and 1 tablespoon lemon juice, stirring until well combined. Season with salt and black pepper. This method skips the raw egg yolks, making it safer for some diets while still delivering the classic tuna flavor, though the texture may be slightly less silky than the traditional version.
Step 3: Slice the Veal
Remove the chilled veal from the refrigerator and unwrap it. Using a sharp knife, slice the veal as thinly as possible—ideally ⅛ inch (3mm) thick—to ensure tender, delicate layers that soak up the sauce. If the slices aren’t thin enough, the dish can feel heavy. Arrange the slices in a single layer on a large platter, slightly overlapping them to cover the surface evenly. If needed, you can create a second layer, but ensure the slices are flat for even sauce coverage.
Step 4: Assemble the Vitello Tonnato
Pour the tuna sauce over the veal slices, spreading it evenly with a spatula to coat them completely. The sauce should be thick enough to cling to the veal but thin enough to spread smoothly—aim for a layer about ⅛ inch thick. If you have extra sauce, reserve it to serve on the side or add more later. Cover the platter with plastic wrap and refrigerate for at least 4 hours (or overnight) to let the flavors meld. This resting period allows the veal to absorb the savory, tangy notes of the tuna and anchovies, creating a harmonious balance.
Step 5: Garnish and Serve
Before serving, remove the Vitello Tonnato from the refrigerator and let it sit at room temperature for 15-20 minutes to take the chill off—this enhances the flavors. Scatter 2 tablespoons rinsed capers over the top for a briny, tangy contrast, and sprinkle with a little finely chopped parsley, if desired, for a pop of color. Serve chilled or at cool room temperature, slicing into portions with a sharp knife if needed. Enjoy as an appetizer or light main course on this cozy Saturday evening, May 31, 2025, at 05:50 PM IST, savoring the unique interplay of tender veal and savory tuna sauce.
Tips for Success
- Thin Slicing: A sharp knife and chilled veal are key for thin, even slices. If slicing is difficult, partially freeze the veal for 30 minutes to firm it up.
- Sauce Consistency: The sauce should be creamy but pourable. If it’s too thick, thin it with more broth or lemon juice; if too thin, blend in a bit more tuna or anchovy.
- Tuna Quality: Use high-quality canned tuna in olive oil for the best flavor. Avoid tuna in water, as it can dilute the sauce’s richness.
- Make Ahead: Vitello Tonnato is ideal for preparing ahead—it tastes even better the next day as the flavors meld. Store covered in the fridge for up to 2 days.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days. The sauce may thicken over time, so stir in a bit of broth to loosen it before serving.
Why You’ll Love This Recipe
Vitello Tonnato is a masterpiece of Italian cuisine, blending the delicate flavor of veal with the bold, savory notes of tuna, anchovies, and capers. This recipe stays true to Piedmontese tradition, using a slow-poached veal roast and a homemade tuna sauce for authenticity, while offering a quicker mayonnaise-based option for convenience. The dish’s unique flavor profile—meaty, briny, and tangy—makes it a standout for special occasions or dinner parties. It’s perfect for a sophisticated yet comforting meal on May 31, 2025, at 05:50 PM IST, offering a taste of Piedmont that’s sure to impress and delight.
Serving Suggestions
Serve Vitello Tonnato as an appetizer or light main course, paired with crusty Italian bread to soak up the extra sauce. A side of roasted vegetables or a simple green salad with a light vinaigrette complements the dish’s richness. A glass of Piedmontese white wine, like Arneis or Gavi, or a light red like Dolcetto, pairs beautifully with the savory flavors. For a full Italian feast, start with a primo of risotto with mushrooms, and finish with a dessert like panna cotta or hazelnut gelato, reflecting Piedmont’s love for nuts. This dish is ideal for a refined Saturday evening, bringing the elegance of a Piedmontese trattoria to your home.
Final Thoughts
Vitello Tonnato originated in Piedmont in the 19th century, with early recipes appearing in cookbooks like Pellegrino Artusi’s 1891 Science in the Kitchen and the Art of Eating Well. The dish likely evolved from earlier Italian traditions of combining meat with fish flavors, a practice common in medieval cooking to balance flavors and preserve food. It became a staple of Piedmontese cuisine, often served during festive occasions like Christmas or Ferragosto (August 15). The combination of veal and tuna reflects the region’s culinary creativity, blending land and sea in a dish that’s both luxurious and comforting, and it remains a beloved classic in Italian restaurants and homes today.