Vitello Tonnato is just as classic as a carpaccio. It resembles it only in that both feature thinly sliced meat. This dish however uses veal, and is smothered in a deliciously creamy tune mayonnaise. To be honest, I know it’s not how it it supposed to be, but I normally serve the sauce along with spaghetti. It is one our family’s favourite dishes.
The recipe originates from Piedmont, a northwest region of Italy. It begins with you basically making a broth, and boiling the meat along with some vegetables to enhance the flavour. In the meantime you make your very own tuna mayonnaise, which is ridiculously easy (as you can also find out in my Club Sandwich recipe). All you need is either a food processor, or a really strong arm. I would advise you to use the processor for this one though, as you’ll need to incorporate some vast ingredients. Also, don’t forget to cool the sauce in the fridge, this makes the flavours come out even more!
If you’re a lover of anchovies or want to follow the traditional recipe, add half a can of the little fishes! I am not too fond of them myself, so I leave them out of any recipe I make. But they do add a certain Mediterranean saltiness that you cannot get from regular salt.
Vitello Tonnato is a perfect dish to serve during an Italian buffet, or as a secondo. Enjoy it with a chilled glass of Fiano or Pinot Grigio.
Vitello Tonnato
Ingredients
- 750 gr veal
- 2 celery stalks
- 1 carrot
- 2 liter water
- 1 egg
- Salt
- 300 ml olive oil
- 1 can of tuna
- Optional: capers, anchovies, parsley
Used kitchen appliances
- Food processor
- Large pan
Preparation
- Roughly chop the celery and carrot. Add it to the pan along with the water and bring to the boil. Once boiling, add the meat. Let boil for about 25 minutes or until cooked through.
- Drain the tuna. In the food processor, beat the egg with some freshly ground salt. Gradually add the olive oil while mixing after each addition. Finally, add the tuna (you could also add some anchovies and capers at this point). Season to taste.
- Finely slice the meat. Place on a plate, cover with the tuna sauce, capers and fresh parsley.
Basil and Oil 
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