Best 2 Vitello Tonnato Cold Veal With Tuna Sauce Recipes

Vitello tonnato is a classic Italian dish of cold, sliced veal covered in a creamy tuna sauce. It is a popular dish to serve as an appetizer or main course, and it is often served during special occasions. The dish is believed to have originated in the Piedmont region of Italy in the 18th century. The name "vitello tonnato" means "veal with tuna" in Italian.

The traditional recipe for vitello tonnato calls for veal that is cooked in a broth made with white wine, vegetables, and herbs. Once the veal is cooked, it is chilled and then sliced thinly. The tuna sauce is made with canned tuna, mayonnaise, capers, and anchovies. The sauce is then poured over the sliced veal and the dish is served chilled.

There are many variations on the traditional vitello tonnato recipe. Some recipes call for the veal to be cooked in a tomato sauce, while others call for it to be grilled or roasted. The tuna sauce can also be made with different ingredients, such as yogurt, sour cream, or crème fraîche.

Vitello tonnato is a delicious and versatile dish that can be served in many different ways. It is a popular dish to serve during the summer months, as it is a refreshing and light meal.

**Other recipes mentioned in the article:**

* **Vitello tonnato with roasted red peppers:** This recipe adds roasted red peppers to the tuna sauce for a smoky and flavorful twist.
* **Vitello tonnato with capers and olives:** This recipe adds capers and olives to the tuna sauce for a briny and salty flavor.
* **Vitello tonnato with arugula salad:** This recipe serves the vitello tonnato over a bed of arugula salad for a light and refreshing meal.
* **Vitello tonnato sandwiches:** This recipe uses vitello tonnato to make sandwiches, which are perfect for a quick and easy lunch or dinner.

Here are our top 2 tried and tested recipes!

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

VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)

Vitello Tonnato (Cold Veal With Tuna Sauce) image

There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.

Provided by MariaLuisa

Categories Tuna

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless veal roast, tied securely at one inch intervals (a solid cylindrical piece of meat, usually from the leg, with fascia and membranes removed)
2 carrots, peeled and quartered
2 onions, peeled and quartered
1 stalk celery, quartered
2 sprigs fresh parsley
1 bay leaf
4 black peppercorns
water, to cover
1 1/2 cups mayonnaise, preferably homemade (LOL. Just don't use salad dressing)
6 1/2 ounces tuna, preferably packed in oil, drained
2 anchovy fillets, chopped
1/2 small onions or 1/4 cup scallion, chopped
1 teaspoon fresh lemon juice
1/4 cup cold milk, approximately
2 tablespoons small drained capers
1 tablespoon finely chopped parsley (optional)
decorative lemon slice (optional)

Steps:

For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
Let cool in the cooking liquid for one hour.
Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
If you have more veal you can add another layer; just be sure that all is covered by the sauce.
(If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.

Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4

Tips:

For the most tender and flavorful veal, choose a topside or eye of round cut.
Make sure the veal is completely covered in water when you boil it. This will help it cook evenly.
To save time, you can use store-bought mayonnaise. However, if you have the time, making your own mayonnaise is worth the effort.
If you don't have any capers, you can use chopped pickles or olives instead.
Serve the vitello tonnato chilled, garnished with fresh parsley or chives.

Conclusion:

Vitello tonnato is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of tender veal, creamy tuna sauce, and tangy capers is sure to please everyone at the table.