Vitello Tonnato (cold veal with tuna sauce)

 

Vitello Tonnato (cold veal with tuna sauce) originates from the Piedmont region and perfectly represents the elegance and balance of Italian flavors, where land and sea come together in an unexpectedly harmonious way. It combines a delicate, thinly sliced veal with a rich and creamy tuna sauce: perfect as an appetizer or a light main course during festive gatherings and family meals. Though the classic recipe remains timeless, there are many ways to personalize it. No matter how you prepare it, Vitello Tonnato remains a testament to Italy’s culinary ingenuity – a dish that is both refined and comforting, perfect for any occasion.

Ingredients:

• Pre-cooked, thinly sliced 300gr

• Canned tuna in olive oil 150gr

• Anchovy fillets 3

• Rinsed capers 1 tablespoon

• Hard-boiled egg yolks 2

• Lemon juice 1 tablespoon

• EVO oil 100ml 

• Salt & Pepper

To prepare the sauce, combine the tuna, anchovy fillets and capers in a food processor, blend until smooth, then add the hard-boiled egg yolks and continue blending to achieve a creamy consistency. Gradually drizzle in the olive oil while mixing to emulsify the sauce. To adjust the texture, slowly add a splash of water until the sauce is velvety and pourable, finally, season with lemon juice, salt and black pepper, tasting to balance the flavours.

Arrange the pre-cooked veal slices on a serving platter, slightly overlapping them. using a spoon or spatula, spread the tun sauce evenly over the meat, ensuring each slice is well coated. For the best flavour, cover the dish and let it rest in the refrigerator for at least an hour, allowing he veal to absorb the sauce’s depth of flavour.

Before serving, garnish with a few extra rinsed capers and a drizzle of extra virgin olive oil. Vitello tonnato is best enjoyed chilled, either as an appetizer with fresh bread or as a light main course alongside a crisp salad.