Vitello Tonnato (Veal in Tuna Sauce)

• 1 pound veal top round
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 6-ounce can tuna in olive oil, drained
• 1/4 cup mayonnaise
• 2 tablespoons capers, rinsed and chopped
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2 anchovy fillets, minced (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped flat-leaf parsley
• 2 cups water

Steps

1. 1 Place veal in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 minutes.
2. 2 Drain and let veal cool, then slice thinly.
3. 3 In a food processor, combine tuna, mayonnaise, capers, mustard, garlic, anchovies (if using), olive oil, lemon juice, and Worcestershire sauce. Pulse until smooth.
4. 4 Stir in parsley.
5. 5 Arrange veal slices on a serving platter and spoon the tuna sauce over the top.
6. 6 Chill for at least 1 hour before serving.

Equipment

• Saucepan
• Food processor or blender

Variations

• Substitute chicken breast for veal for a lighter version.
• Add a splash of white wine to the sauce for extra depth.

Substitutions

• If anchovies aren't your thing, skip them—the sauce will still be flavorful.
• Use Greek yogurt in place of mayonnaise for a lighter option.

Pairings

• Serve with roasted vegetables or a citrusy arugula salad.

Nutrition

Tips

• For a richer flavor, marinate the veal in a brine of water, salt, and pepper for 1 hour before cooking.
• If you prefer a smoother sauce, strain it through a fine mesh sieve.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently if desired, though it's traditionally served cold.

Freezing: Does not freeze well due to the texture of the sauce.

Serving Suggestions

• Serve with crusty bread or a simple green salad.
• A glass of crisp white wine complements this dish beautifully.

FAQ