Imagine a dish that seamlessly blends the tender elegance of perfectly cooked veal with a creamy, unexpected tuna sauce that will make your taste buds dance with delight. Vitello Tonnato is not just a recipe; it's a gastronomic journey through the heart of Italian culinary tradition. This sophisticated yet surprisingly simple dish transforms humble ingredients into a restaurant-worthy experience that will impress even the most discerning food lovers. Get ready to unlock the secrets of a classic Italian delicacy that's about to become your new favorite summer meal!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 kg veal roast
- 1 can tuna in oil
- 2 tablespoons capers
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the veal roast. Trim any excess fat from the meat and season it generously with salt and pepper on all sides.
- In a large pot, bring water to a boil. Carefully add the seasoned veal roast to the boiling water. Reduce the heat to low and allow the meat to simmer gently for about 1 hour, or until it is tender and cooked through. You can check the internal temperature; it should reach at least 63°C (145°F) for medium-rare.
- While the veal is cooking, prepare the tuna sauce. In a blender or food processor, combine the canned tuna (with its oil), capers, mayonnaise, and lemon juice. Blend until smooth and creamy. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Once the veal is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, slice the veal thinly against the grain.
- Arrange the sliced veal on a serving platter or individual plates. Generously spoon the tuna sauce over the veal, ensuring each slice is well-coated.
- Garnish the dish with fresh parsley for a pop of color and added flavor. Serve immediately or refrigerate for a few hours to allow the flavors to meld.
- Vitello Tonnato can be served cold or at room temperature, making it a great dish for entertaining. Enjoy your delicious Italian creation!
Tips
- Choose high-quality veal: The key to an exceptional Vitello Tonnato is using a premium cut of veal roast with minimal fat.
- Temperature matters: Use a meat thermometer to ensure your veal is cooked perfectly to 63°C (145°F) for optimal tenderness.
- Sauce consistency is crucial: Blend the tuna sauce until ultra-smooth for a silky, luxurious texture.
- Chill for enhanced flavor: Letting the dish rest in the refrigerator for a few hours allows the flavors to meld and intensify.
- Slice against the grain: This technique ensures the most tender, melt-in-your-mouth veal slices.
- Fresh herbs make a difference: Use freshly chopped parsley for garnish to add a bright, fresh note to the dish.
- Serve at the right temperature: Vitello Tonnato is best enjoyed cold or at room temperature, making it perfect for summer entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 35g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 120mg
