Best 2 Instant Pot Vitello Tonnato Poached Veal With Tonnato Sauce Recipes

Vitello tonnato is an elegant and flavorful Italian dish that is perfect for a special occasion or a leisurely weekend lunch. This classic dish features tender poached veal smothered in a creamy and tangy tonnato sauce, made with tuna, capers, and anchovies. In this article, we'll take you through two delightful recipes: the traditional vitello tonnato and a modern twist with a tuna and white bean salad. Both recipes are easy to follow and can be enjoyed by home cooks of all skill levels. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the delectable flavors of vitello tonnato.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)

Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce) image

This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Beef Veal

Time 3h15m

Yield 4

Number Of Ingredients 18

Ingredients

1 cup water
½ cup vegetable broth
½ cup white wine
1 clove garlic
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
5 whole cloves
2 large bay leaves
1 pound "magatello" cut of veal
1 yellow onion, halved
2 large unpeeled potatoes, washed and halved
2 large hard-boiled eggs, diced
1 (3 ounce) can tuna in spring water, drained
2 pieces anchovy fillets
4 teaspoons capers, drained
1 tablespoon extra-virgin olive oil, or more to taste
salt and ground pepper to taste

Steps:

Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g

TONNATO SAUCE

Tonnato Sauce image

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Provided by Chef John

Categories Appetizers and Snacks Seafood

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6 oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Steps:

Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g

Tips:

For the best flavor, use high-quality veal. Look for veal that is pale pink in color and has a fine grain.
If you don't have an instant pot, you can also poach the veal in a large pot on the stovetop. Just simmer the veal in water for about 1 hour, or until it is cooked through.
To make the tonnato sauce, it is important to use high-quality tuna. Look for tuna that is packed in olive oil and has a firm texture.
Be sure to chill the tonnato sauce for at least 2 hours before serving. This will allow the flavors to meld and the sauce to thicken.
Serve the vitello tonnato with your favorite sides, such as roasted potatoes, steamed vegetables, or a green salad.

Conclusion:

Vitello tonnato is a classic Italian dish that is perfect for a special occasion. It is made with poached veal that is served with a creamy tuna sauce. This dish is easy to make and can be prepared in advance, making it a great option for busy weeknights. So next time you are looking for a delicious and impressive dish to serve, give vitello tonnato a try!