Vitello tonnato is one of Piedmont's most sophisticated dishes — cold poached veal loin blanketed under a velvety tuna sauce of irresistible depth and elegance. The sauce, made from canned tuna, anchovies, capers, hard-boiled egg yolks, lemon juice, and olive oil, sounds unlikely but tastes extraordinary, combining the delicate veal with bold, umami-rich flavors. It is a cornerstone of the Italian festive table, served at room temperature with extra capers as a garnish. Made a day ahead, it is even better.
Prep
20 min
Cook
70 min
Total
90 min
Servings
4 srv
Difficulty
Medium
Calories
380 kcal
For 4 serving(s)
Per serving
Place the veal loin in a pot with the onion, carrot, celery, white wine, bay leaves, salt, and pepper. Cover with water and simmer gently for 60-70 minutes until cooked through. Leave to cool in the liquid.
Make the tuna sauce: drain the tuna and place in a food processor with the anchovy fillets, hard-boiled egg yolks, capers, and lemon juice.
Blend until smooth, then gradually drizzle in the olive oil while blending to create a creamy emulsion. Thin with a little cooled poaching liquid if needed. Season to taste.
Remove the cooled veal from the liquid and slice very thinly, about 3-4 mm.
Arrange the veal slices overlapping on a large serving platter.
Spoon the tuna sauce generously and evenly over the veal, covering it completely.
Garnish with extra capers and refrigerate for at least 1 hour before serving. Bring to room temperature before serving.
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