🇮🇹 Italy recipe
Vitello Tonnato
A refined Piedmontese cold dish that has graced Italian summer tables since the 18th century. Paper-thin slices of poached veal loin are draped in a luxurious sauce of canned tuna, anchovies, capers, egg yolks, and olive oil, creating an improbable but magnificent combination of land and sea.
Prep30 mins
Cook1 hr + overnight chill
Serves6
Difficultyhard
Ingredients
- 800g veal eye of round or top round, in one piece, trimmed of fat and sinew
- 1 medium carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 small yellow onion, halved
- 2 bay leaves
- 5 whole black peppercorns
- 250ml dry white wine
- For the sauce: 160g canned tuna in olive oil (Italian, packed in good oil), drained
- 3 anchovy fillets in oil
- 2 hard-boiled egg yolks
- 2 tablespoons salt-packed capers, rinsed thoroughly
- 1 tablespoon lemon juice
- 150ml extra virgin olive oil
- 2-3 tablespoons of the veal poaching liquid
- For garnish: additional capers, lemon slices, fresh flat-leaf parsley
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 30 g
- Carbs
- 4 g
- Fat
- 20 g
