Vitello Tonnato
“Piedmontese cold dish of thinly sliced poached veal draped in a creamy tuna-caper-anchovy sauce.”
Common Tuna
Anchovy
Capers
Egg
Olive Oil
LemonWhere it comes from
Vitello Tonnato is a classic dish from the Piedmont region of Italy, renowned for its unique combination of flavors. This cold dish features thinly sliced poached veal topped with a creamy sauce made from tuna, capers, and anchovies. The surprising element is the pairing of meat with a fish-based sauce, which challenges conventional notions of flavor combinations, yet results in a harmonious and elegant dish.
On the Palate
Ingredients
Serves 4
How it's made
4 steps · Show ↓65 min active · 60 min waiting
How it's made
4 steps · Show ↓- 145 min
Poach veal in seasoned water with white wine until tender, then allow to cool and slice thinly.
Watch outEnsure veal is not overcooked to maintain tenderness.
- 210 min
Blend together tuna, mayonnaise, capers, anchovies, and lemon juice to create a velvety sauce.
- 35 min
Arrange the veal slices on a platter and generously drizzle with the tuna sauce.
- 45 min
Chill before serving, garnished with additional capers or herbs for a fresh touch.
