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Piedmontese Vitello Tonnato (Chilled Sliced Veal with Creamy Tuna-Caper Sauce)
The elegant Piedmontese summer classic: tender poached veal chilled and cut paper-thin, blanketed in a luxurious, creamy sauce blended from flaked tuna, briny capers, egg yolks, and olive oil.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
4servings
- Carrot, chopped for poaching broth1 piece
- Celery stalk1 stalk
- Yellow onion1 piece
- Hard-boiled egg yolks2 piece
- Extra virgin olive oil4 tbsp
- Fresh lemon juice1.5 tbsp
- Salt1 tsp
Preparation Steps
1
Gently poach 600 g veal roast in water with carrot, celery, onion, and salt for 30-35 minutes until just cooked through. Cool completely in the poaching broth.
35 min timer
2
For sauce: blend 160 g drained canned tuna, egg yolks, 2 tbsp drained capers, lemon juice, olive oil, and 4-5 tbsp cold poaching broth until silky and smooth.
4 min timer
3
Slice chilled veal paper-thin across the grain using a sharp slicing knife.
5 min timer
4
Arrange veal slices in overlapping pattern on a platter, nap with tuna sauce, scatter capers on top, and chill 1 hour before serving.
5 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
