Veal with Tuna and Caper Sauce (Vitello Tonnato)

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Veal with Tuna and Caper Sauce (Vitello Tonnato)

“ This dish was traditionally made with very young milk fed veal and originated in the northern part of Italy. This recipe comes from the province of Lombardy, but Piedmont and Veneto have their authentic versions as well dating back to the 1700s. Basically it is a braise of a top round or leg cut flavored with a sauce made from canned tuna, anchovies, eggs , vinegar and olive oil, similar to a flavored mayonnaise or remoulade, and served cold or at room temperature. It renders the meat very tender and makes a perfect second plate of an Italian dinner. I have served it on a table of hors d'oeuvres or with antipasti.


Usually the meat is marinated overnight, then braised before the sauce is added, but in this preparation the meat is cooked in the ingredients that comprise the sauce, so that the meat gets an extra flavor boost and the flavors marry more successfully and the prep time is shortened.  As such any light colored meat such as turkey breast or pork loin can be used with excellent, even superior results.”


Serves 4- 12 depending on if it is used as a main dish or appetiser.


Ingredients:

  • 2-2 ½ pounds of veal, pork loin or turkey breast

  • 5 ounce can of tuna packed in olive oil* (See notes)

  • 6 anchovy filets

  • 1 small onion, diced

  • 2 carrots, diced

  • 1 cup dry white wine

  • ½ cup water

  • ½ cup wine vinegar

  • 2 hard boiled egg yolks, mashed

  • 1 tablespoon of capers, finely chopped


Procedure:

  1. Put the meat and all of the other ingredients except for the eggs, capers and olive oil.

  2. Bring to a boil and then turn down the heat to simmer very gently for about 1-1 ½ hours.

  3. When the meat is done remove it and let it cool.

  4. Strain the cooking liquid, pressing as much of the solids through a sieve as possible.  Alternatively you can transfer it to a blender and puree it, or do it using an immersion blender.

  5. Put about 1 cup of the liquid into a medium bowl and add the hard boiled egg yolks and chopped capers and wish together.

  6. While continuing to whisk the sauce add enough olive oil in a stream to make a thickened sauce as you would a mayonnaise. You can adjust the thickness and volume of the sauce in this step.  Extra sauce is delicious as a dip for raw veggies.

  7. Season the sauce to taste. 

  8. Cut the meat into thin slices and arrange on a platter and spoon the sauce over the meat. Garnish with parsley and a few whole capers.

  • Notes- Only use good quality tuna packed in olive oil, or the flavor will not be correct. There are several Italian brands and 1 or 2 domestic brands of this available in most supermarkets. Try to find yellowfin tuna or dark tuna instead of albacore, which has more mercury contamination in it.


Buon Appetito!


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