Veal with Tuna Sauce Cooking Recipe | Vitello Tonnato (Vitel Tonne) Recipe
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes approximately
- 1 lb. 5 oz. (600 g) veal roast (loin, rump, round)
- 1 carrot
- 1 stick celery
- 1 onion
- ¼ lemon
- 3 cloves
- 2 bay leaves
- 5 peppercorns
- 1 cup (250 ml) white wine
- 1 cup (7 oz./200 g) canned tuna in oil
- 4 anchovy fillets in oil
- 2 tablespoons capers
- 2 egg yolks
- 1 teaspoon mustard
- 1 – 1 ½ cups (250-350 ml) olive oil
- 2 tablespoons white wine
- Peel and wash the vegetables.
- Cut the lemon in half.
- Place the carrot, celery, onion, lemon, cloves, bay leaves, peppercorns, and wine in 4 cups (1 liter) of salt water and bring to a boil.
- Add the veal and cook for 1 hour 30 minutes approximately, then let cool down in its own stock.
Prepare the mayonnaise.
- Beat the egg yolks in a bowl with a pinch of salt and the mustard.
- Incorporate the olive oil gradually in a thin stream, whisking continuously until you have a thick consistency.
- Thin the mixture with the white wine.
- Flake the tuna.
- Chop the anchovy fillets and 1 tablespoon of the capers.
- Gently mix with the mayonnaise.
- Cut the veal into very thin slices, spread on a dish, then coat with the sauce and the rest of the capers.
- Cover with plastic wrap and place in the refrigerator until time to serve.
Suggested food/wine match
Langhe, white DOCG
In the original recipe dating from the seventeenth century, the sauce is prepared with reduced veal stock mixed with hard-boiled egg yolk, capers, anchovies, and tuna passed through a chinois (fine mesh sieve).
You can serve this dish as an antipasto or as a main dish.