Vitello tonnato is a delicious Italian dish you'll love! It's made with thin slices of tender veal topped with a creamy tuna sauce. This tasty treat comes from Piedmont and is perfect for summer gatherings. To make it, you'll cook seasoned veal, blend tuna with capers and mayo for the sauce, and chill everything before serving. The result? A cool, refreshing meal that's sure to impress your family and friends. Don't forget to garnish with lemon wedges for extra zing! There's so much more to discover about this mouthwatering dish's history and preparation.
Key Takeaways
- Vitello Tonnato is an Italian dish combining thinly sliced veal with a creamy tuna-caper sauce.
- Originating from Piedmont, it's traditionally served cold as an antipasto, especially during summer months.
- The dish consists of roasted veal slices topped with a mayonnaise-based sauce made from tuna, anchovies, and capers.
- Preparation involves cooking and chilling veal, making a smooth tuna sauce, and assembling at least one hour before serving.
- Vitello Tonnato offers a unique blend of land and sea flavors, balancing tender meat with a rich, tangy sauce.
History
Vitello tonnato's culinary roots can be traced back to 19th-century Piedmont, Italy.
You'll love learning about this delicious dish's history! It started as a way to use leftover veal and tuna, two ingredients that might seem odd together. But trust us, it's a match made in food heaven!
In the past, people would serve vitello tonnato cold during the hot summer months. It was perfect for big family gatherings and celebrations.
Imagine your great-great-grandparents enjoying this tasty treat at their summer picnics!
Here's how vitello tonnato became popular:
- Piedmontese cooks created it as a practical solution
- It spread to other parts of Italy
- Tourists discovered and loved it
- Italian immigrants brought the recipe to other countries
Recipe
Vitello Tonnato is a classic Italian dish that perfectly blends the delicate flavors of veal with a creamy tuna sauce. This cold antipasto is particularly popular in the Piedmont region of Italy and is often served as a summertime meal. The dish consists of thinly sliced veal that's topped with a smooth, mayonnaise-based sauce enriched with tuna and anchovies. For an authentic Vitello Tonnato, the veal is typically poached in a flavorful broth before being thinly sliced. The creamy tuna sauce is then generously drizzled over the veal, creating a perfect harmony of flavors. This dish is best enjoyed with a glass of crisp white wine and a side of fresh greens. If you’re looking to explore more traditional Italian dishes, you might also want to try your hand at making the famous ossobuco alla milanese recipe, which features braised veal shanks in a savory tomato-based sauce.
The preparation of Vitello Tonnato involves two main components: cooking the veal and making the tuna sauce. The veal is typically poached in a flavorful broth, then chilled and sliced thinly. The sauce, which is the star of the dish, is made by blending canned tuna, anchovies, capers, and lemon juice with mayonnaise until smooth and creamy.
- 2 lbs veal eye of round
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 5 black peppercorns
- Salt to taste
- 7 oz canned tuna in olive oil
- 4 anchovy fillets
- 3 tbsp capers, drained
- 1 cup mayonnaise
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Fresh parsley for garnish
To prepare the dish, first poach the veal in a pot with the vegetables, bay leaves, peppercorns, and salt. Simmer for about 1 hour or until the veal is cooked through. Remove the veal, let it cool, and refrigerate for at least 2 hours.
For the sauce, blend the tuna, anchovies, capers, mayonnaise, lemon juice, and olive oil until smooth. Once the veal is chilled, slice it thinly and arrange on a platter. Pour the tuna sauce over the veal, ensuring it's evenly coated. Refrigerate for at least an hour before serving to allow the flavors to meld.
For the best results, make the Vitello Tonnato a day in advance to allow the flavors to fully develop. When slicing the veal, aim for pieces that are about 1/8 inch thick. If you find the sauce too thick, you can thin it out with a little milk or extra lemon juice.
Garnish with capers and fresh parsley just before serving for added visual appeal and flavor. Remember, this dish is meant to be served cold, so keep it refrigerated until ready to eat.
Cooking Steps
Let's get cooking with Vitello Tonnato!
You'll start by preparing a tender veal roast and whipping up a creamy tuna-caper sauce.
Once the veal has cooled, you'll slice it thinly, arrange it on a platter, and drizzle it with the flavorful sauce before adding a final touch of bright lemon wedges.
Step 1. Prepare the Veal Roast
Typically, the first step in preparing vitello tonnato is to cook the veal roast. You'll want to start with a nice, lean cut of veal, about 2-3 pounds. Here's how to get it ready:
- Season the veal:
- Rub the meat with salt and pepper
- Add some fresh herbs like rosemary or thyme
- Drizzle with olive oil
- Prepare your cooking pot:
- Use a large, heavy-bottomed pot
- Add a splash of olive oil
- Toss in some chopped onions, carrots, and celery
- Cook the veal:
- Place the seasoned meat in the pot
- Pour in some white wine and broth
- Bring to a simmer, then cover and cook for about 1-1.5 hours
While it's cooking, your kitchen will smell amazing! The veal should be tender when it's done.
Let it cool in its cooking liquid – this helps keep it moist. Once it's cooled, you can slice it thinly.
Now you're ready for the next exciting step in making your delicious vitello tonnato!
Step 2. Make Tuna-Caper Sauce
With your veal roast prepared and cooling, it's time to focus on the star of vitello tonnato: the tuna-caper sauce. This creamy, tangy sauce will take your dish to the next level!
Here's how to make it:
- In a food processor, combine:
- 1 can of drained tuna
- 3 tablespoons of capers
- 2 anchovy fillets
- 1/2 cup of mayonnaise
- 2 tablespoons of lemon juice
- Blend until smooth, scraping down the sides as needed.
- Gradually add 1/4 cup of olive oil while the processor is running.
- If the sauce is too thick, add a little water or lemon juice.
- Taste and adjust seasoning with salt and pepper.
You'll love how easy it's to make this sauce! It's packed with flavor and brings the perfect balance to the tender veal.
The tuna gives it a rich, savory taste, while the capers add a delightful tanginess. Don't worry if you're not a fan of anchovies – they melt into the sauce and provide depth without a fishy taste.
Once your sauce is ready, chill it in the fridge until you're ready to serve.
Get excited – you're almost done with this amazing Italian dish!
Step 3. Slice Cooled Veal Thinly
Now that your veal roast has cooled completely, it's time to slice it for your vitello tonnato. Get ready for some fun in the kitchen! Here's how to create those perfect, thin slices:
- Place the veal roast on a clean cutting board.
- Grab your sharpest knife – a long, thin blade works best.
- Start at one end of the roast and slice across the grain.
- Aim for slices that are about 1/8 inch thick, or as thin as you can manage.
- Use a gentle sawing motion to cut through the meat smoothly.
- If you're having trouble, try chilling the veal for 15-20 minutes to firm it up.
Remember, practice makes perfect! Don't worry if your first few slices aren't picture-perfect. As you go, you'll get the hang of it.
The goal is to have thin, even slices that'll soak up that yummy tuna-caper sauce you made earlier.
Once you've sliced all the veal, arrange the pieces on a serving platter. They should slightly overlap, creating a beautiful pattern that'll make your family say "Wow!"
Step 4. Garnish With Lemon Wedges
The final touch to your vitello tonnato is a vibrant lemon garnish. You're almost done with this delicious Italian dish, and now it's time to make it look as good as it tastes! Here's how to add that perfect citrusy finish:
- Wash a fresh lemon thoroughly under cool water.
- Cut the lemon in half, then slice each half into 4-6 wedges.
- Arrange the wedges around the edge of your serving platter.
- For extra flair, you can twist each wedge slightly.
Don't forget, these lemon wedges aren't just for show! They add a bright, zesty flavor that complements the rich tuna sauce. When your guests are ready to eat, they can squeeze the lemon over their portion for an extra burst of freshness.
If you're feeling fancy, you can also add:
- A sprinkle of capers
- A few whole parsley leaves
- A light dusting of paprika
Your vitello tonnato is now ready to impress! The bright yellow lemon wedges will make your dish pop, and everyone will be excited to dig in.
It's the perfect centerpiece for your next family dinner or special occasion.
Step 5. Drizzle Sauce Over Veal
After you've prepared your veal and tuna sauce, it's time to bring them together in perfect harmony.
Get ready for the most exciting part of making Vitello Tonnato!
Here's how to drizzle the sauce over your veal:
- Take your chilled veal slices and arrange them on a large serving platter.
- Give your tuna sauce a quick stir to make sure it's smooth.
- Hold a spoon about 6 inches above the veal.
- Slowly pour the sauce onto the spoon, letting it drizzle over the meat.
- Move your hand in a zigzag pattern to cover all the veal slices.
- Use just enough sauce to coat the meat lightly – you don't want to drown it!
Remember, you're creating a beautiful dish that's perfect for summer parties or family dinners.
The creamy sauce should complement the tender veal, not overpower it. If you have extra sauce, put it in a small bowl on the side. This way, your guests can add more if they want.
Once you've drizzled the sauce, your Vitello Tonnato is almost ready to serve.
It's looking delicious!
Final Thoughts
Culinary enthusiasts and home cooks alike can appreciate the unique blend of flavors in vitello tonnato. This Italian dish, with its tender veal and creamy tuna sauce, is a true delight for your taste buds.
You'll love how it combines the best of land and sea in one mouthwatering meal.
Here are some final thoughts to keep in mind:
- Serve vitello tonnato chilled for the best flavor experience
- It's perfect for summer gatherings or special family dinners
- Don't be afraid to experiment with garnishes like capers or lemon wedges
- Leftovers taste even better the next day, so make extra!
Frequently Asked Questions
Can Vitello Tonnato Be Served Warm?
You typically serve vitello tonnato cold, but you can warm it if you prefer. It's traditionally chilled, enhancing the flavors and texture. However, if you're feeling adventurous, try gently heating it for a unique twist on the classic dish.
What Are Suitable Side Dishes to Accompany Vitello Tonnato?
You'll find several delicious sides complement this dish. Try a fresh arugula salad, roasted vegetables, or crusty bread. For a lighter option, serve with lemon wedges and capers. Don't forget chilled white wine to complete the meal.
How Long Can Leftover Vitello Tonnato Be Stored?
You can store leftover vitello tonnato in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness. Don't freeze it, as the sauce may separate. Consume it quickly for the best flavor.
Is There a Vegetarian Version of Vitello Tonnato?
You can make a vegetarian version of this dish! Try substituting the veal with thinly sliced eggplant or zucchini. You'll still use the traditional tuna-based sauce, but some recipes replace tuna with white beans for a fully plant-based option.
What Wine Pairs Best With Vitello Tonnato?
You'll want a crisp white wine to complement the dish's rich flavors. Try a Vermentino or Gavi from Italy. They're light, refreshing, and won't overpower the delicate flavors. A Pinot Grigio works well too.
Luca is our resident expert in Italian cuisine, with a deep love for fresh ingredients, classic pasta dishes, and rustic pizzas. He brings the heart of Italy to Cook if Ya, sharing recipes that highlight the simplicity and elegance of traditional Italian cooking, always paired perfectly with local wines.
