Vitello Tonnato
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
45 mins
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Servings
6
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Calories
381 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Vitello Tonnato
Description
Vitello Tonnato combines gently poached veal with a rich and smooth tuna-based tonnato sauce. The veal is simmered slowly with onion, celery, garlic, bay leaves, fennel seeds, and peppercorns, creating tender meat and a flavorful broth. Once cooled and chilled, the veal can be thinly sliced, which is essential for the proper presentation and texture of the dish. The tonnato sauce is made by pureeing canned tuna, anchovies in oil, hard-boiled eggs, and lemon juice, then emulsifying olive oil into the mixture for a creamy consistency. The sauce’s savory depth complements the delicate veal, enhanced by garnishes like capers and parsley for added sharpness and color.
Traditionally served as a starter, Vitello Tonnato works well with a side of crisp lettuce leaves and bread to soak up the sauce. The chilled nature of the dish makes it a refreshing option for warmer weather meals or elegant gatherings. The balance of meaty, creamy, and tangy elements allows the dish to stand on its own or as part of a larger antipasto selection.
For best results, refrigerate the cooked veal before slicing to achieve very thin, uniform slices. The sauce can be prepared in advance and thinned slightly with some of the reserved poaching liquid if needed. Any leftover sauce can also be repurposed creatively, for example with boiled potatoes or as a condiment in tuna sandwiches or burgers.
Ingredients
For the Veal
- 1.3 lb veal round or boneless shoulder or leg
- 1 onion peeled and quartered
- 1 tick celery
- 2 garlic peeled, cloves
- 2 bay leaf
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- 1 tsp salt
For the Tonnato Sauce
- 5 oz tuna 150g) canned or jarred in olive oil or water (drained, good quality
- 1 oz anchovies 30g) small tin (add the oil to the mix for more flavour, in oil
- ½ cup extra virgin olive oil
- 3 egg hard boiled
- 1 lemon juice of
Garnishes
- 2 tbsp capers
- 1 tbsp parsley (finely chopped)
- black pepper freshly ground
Instructions
For the veal
- Add the veal to a medium pan and pour in enough water to completely cover it. Add the onion, celery, garlic, bay leaves, salt, peppercorns and fennel seeds.
- Bring to a simmer and reduce the heat so that it's gently bubbling. Cook, covered for 90 minutes.
- Remove from the heat and allow to cool completely, then wrap the meat in plastic and refrigerate for at least 2 hours. (This will assist in slicing it thinly).
- Strain the poaching liquid through a sieve for use as a light stock/broth in another recipe.
Making the tonnato sauce
- Add the hard-boiled eggs, tuna, anchovies (in their oil), and lemon juice to a jug or and blend using an immersion blender (or regular blender/food processor) until smooth.Gradually add the olive oil in a steady stream while blending to achieve a creamy consistency. If the sauce is too thick, you can add a little of the chilled poaching liquid to thin it out.The finished sauce should be thick and creamy, like mayonnaise.
- Remove the veal from the fridge, and using a sharp knife, slice into very thin slices.
- Arrange these slices in a single layer on a large serving platter. Spread over a the tonnato sauce in the centre.Garnish generously with the capers and parsley.Serve with a few lemon wedges.
Notes
- Chill cooked veal thoroughly before slicing to make thin, even slices essential for authentic texture and presentation.
- Prepare Vitello Tonnato up to four days in advance to develop deeper flavor; serve at room temperature for best taste.
- Store tightly wrapped in the refrigerator for up to one week; do not freeze.
- Leftover tonnato sauce works well tossed with boiled baby potatoes or as a topping for grilled tuna or swordfish in sandwiches or burgers.
- Serve with crusty bread and fresh leafy greens to balance the rich sauce and tender veal slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 175mg | 58% |
| Sodium | 806mg | 34% |
| Potassium | 496mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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