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Vitello tonnato is aPiedmontese dish of cold, thinly slicedveal topped with a creamy,mayonnaise-style sauce flavored withtuna.[1][2] The dish is typically served chilled or at room temperature,[3] especially in summer, either as a main course or as what once source calls "an exceedingly elegant antipasto for an elaborate dinner".[3] It is also widely enjoyed in Argentina, Uruguay,[4] and Paraguay—introduced there by Italian immigrants—where it keeps its originalPiedmontese namevitel tonnè (often spelledvitel toné orthoné in Argentina) and is considered a traditionalChristmas dish.[5][6]
Preparing vitello tonnato begins at least a day in advance. A cut of veal from the back leg, usuallyeye round, isbraised or simmered and then sliced thinly. The sauce was traditionally made with fresh white tuna, though most restaurants now use canned tuna to save time and cost. The tuna is simmered in white wine, cider vinegar, white onion, and garlic, then blended with olive oil, vegetable oil, andegg yolks in an electric blender or food processor to create a thick mayonnaise-like texture. Various seasonings can be used, such asanchovies,cayenne pepper,capers, andlemon juice.
The resulting smooth purée is thinned slightly with water and some of the veal's cooking liquid, and additional capers are stirred in. A layer of sauce is spread on a serving platter, the cold veal slices are arranged on top, and the remaining sauce is then poured over them until fully covered. The finished dish is refrigerated for up to five days, allowing the flavors to deepen and meld.[3]
Media related toVitello tonnato at Wikimedia Commons
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