Vitello Tonnato

Indulge in the timeless elegance of Vitello Tonnato, a classic Italian dish that effortlessly combines tender slices of poached veal loin with a silky tuna and caper sauce. This cold antipasto masterpiece is simmered to perfection with aromatic vegetables, white wine, and herbs, then chilled and thinly sliced to preserve its delicate flavor. The crowning glory is the velvety sauce, a blend of tuna in olive oil, anchovy fillets, capers, and mayonnaise, with a bright splash of lemon juice for a tangy finish. Perfect for summer gatherings or as a sophisticated starter, this dish is both luxurious and surprisingly easy to make. Garnished with fresh parsley, Vitello Tonnato is a feast for both the eyes and the palate, delivering a true taste of Italy to your table.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 800 grams Veal loin
• 250 ml White wine
• 500 ml Vegetable broth
• 1 large Carrot
• 1 Celery stalk
• 1 medium Onion
• 2 tbsp Olive oil
• 2 Bay leaf
• 1 tsp Salt
• 200 grams Tuna in olive oil
• 4 Anchovy fillets
• 2 tbsp Capers
• 150 grams Mayonnaise
• 1 tbsp Lemon juice
• 0.5 tsp Black pepper
• 2 tbsp Parsley

Directions

Step 1

Begin by preparing the veal. Peel and roughly chop the carrot, celery, and onion. Set them aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for about 5 minutes, until they begin to soften.

Step 3

Add the veal loin to the pot, searing it on all sides for approximately 8 minutes to seal the juices.

Step 4

Pour in the white wine and let it cook for about 3 minutes until slightly reduced.

Step 5

Add the vegetable broth and bay leaves to the pot. Bring the mixture to a simmer.

Step 6

Season with salt and black pepper. Cover the pot with a lid and let it simmer gently for about 60-70 minutes, or until the veal is cooked through.

Step 7

Once the veal is cooked, remove it from the pot and let it cool completely. Then wrap it in plastic wrap and chill in the refrigerator for at least 2 hours.

Step 8

Meanwhile, prepare the tuna sauce. In a food processor, combine the tuna with its olive oil, anchovy fillets, capers, mayonnaise, and lemon juice. Blend until smooth and creamy.

Step 9

Taste the sauce and adjust seasoning if necessary with more lemon juice or a pinch of salt.

Step 10

Once the veal is well chilled, slice it thinly against the grain using a sharp knife.

Step 11

Arrange the slices on a serving plate, slightly overlapping each other.

Step 12

Spread a generous layer of the tuna sauce over the veal slices, ensuring every slice is covered.

Step 13

Sprinkle the chopped fresh parsley over the top for garnish.

Step 14

Serve the vitello tonnato cold, optionally accompanied by more capers or a lemon wedge.

Nutrition Facts

Serving size	(2454.2g)

Amount per serving	% Daily Value*
Calories	4154.0

Total Fat 273.2g	0%
Saturated Fat 48.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 976.1mg	0%
Sodium 9930.9mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 20.6g
Protein 273.3g	0%

Vitamin D 720IU	0%
Calcium 542.4mg	0%
Iron 24.8mg	0%
Potassium 5138.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 27.5%

Carbs: 10.8%