If you’re looking for a classic Italian dish that’s perfect for a refreshing summer meal or an elegant starter, Chilled Veal in Tuna Sauce (Vitello Tonnato) is a must-try! Tender veal is cooked to perfection and served cold with a creamy, tangy tuna sauce made with anchovies, capers, and hard-cooked eggs. This dish is a true delight for those who love Italian cuisine and unique flavor combinations.
Ingredients
For the Veal:
- 1 1/3 lbs. (600 g) boned veal eye round
- 1/4 cup (100 ml) extra-virgin olive oil
- 1 clove garlic
- Rosemary and sage, to taste
- Salt, to taste
For the Tuna Sauce:
- 1/2 cup (100 ml) white wine
- 2 anchovies in salt, rinsed and dried
- 1 oz. (30 g) day-old bread
- 10 tsp. (50 ml) wine vinegar
- 5 capers in salt, rinsed
- 8 3/4 oz. (250 g) tuna in oil, drained
- 3 large hard-cooked eggs, yolks only
- Veal or beef stock, as needed
Directions
- Prepare the Veal: Preheat your oven to 350°F (180°C). Generously salt the veal on all sides. In a Dutch oven or heavy-duty roasting pan, heat the extra-virgin olive oil over medium heat. Brown the veal on all sides, about 4 minutes per side, until golden.
- Roast the Veal: Add the garlic, rosemary, and sage to the pan. Transfer the veal to the oven and roast until it reaches an internal temperature of 140°F (60°C) for medium-rare, about 1 hour. Use an instant-read thermometer to ensure the correct doneness. Once done, remove the veal from the pan and let it rest on a cutting board.
- Prepare the Sauce: In a small bowl, soak the stale bread in the wine vinegar. Once soaked, squeeze out the vinegar and discard it, keeping the softened bread. Set aside.
- Deglaze the Pan: Return the roasting pan to medium heat and deglaze it with white wine, scraping up any browned bits from the bottom. Allow the wine to simmer until it evaporates. Add the capers, rinsed anchovies, tuna, and soaked bread. Cook this mixture for a few minutes, allowing the flavors to meld.
- Blend the Sauce: Transfer the tuna mixture to a blender. Add the yolks from the hard-cooked eggs and blend until smooth. Gradually add the veal or beef stock, blending until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
- Serve the Veal: Thinly slice the cooled veal. Arrange the slices on a platter and generously spoon the creamy tuna sauce over the meat. Garnish with capers and serve chilled, ideally after refrigerating for a couple of hours to let the flavors deepen.
Preparation Time:
- Prep: 40 minutes
- Cooking: 40 minutes
FAQs
What is Vitello Tonnato?
Vitello Tonnato is a traditional Italian dish made with thin slices of veal served with a creamy tuna and caper sauce. It’s typically served cold, making it perfect for summer meals.
Can I make this dish ahead of time?
Yes! In fact, this dish is best when prepared in advance. You can refrigerate the veal and sauce separately and assemble just before serving.
What can I use instead of veal?
If you prefer, you can substitute beef or even turkey for the veal. Just adjust the cooking time accordingly.
This Chilled Veal in Tuna Sauce is a fantastic dish for special occasions or when you want to impress with something a little different. It’s elegant, packed with flavor, and perfect for serving cold, making it ideal for warm days or festive gatherings!
