Vitello Tonnato is a classic Italian dish from the Piedmont region, known for its unique combination of flavors. It features thinly sliced, poached veal served cold, topped with a creamy tuna-caper sauce. This dish blends the mild taste of veal with the rich, savory flavors of tuna, anchovies, and capers, creating a delicate balance that is both elegant and comforting. Often served as an antipasto (starter) or a light main course, Vitello Tonnato is particularly popular in Italy during the summer months due to its cool and refreshing nature.

How to Make Vitello Tonnato

Ingredients:

For the Veal:

• 1 kg (2.2 lbs) veal eye round or veal roast
• 1 onion, halved
• 1 carrot, peeled and cut into large pieces
• 1 celery stalk, cut into large pieces
• 2 bay leaves
• 1 sprig of rosemary
• 4-5 black peppercorns
• Salt, to taste
• Water, enough to cover the veal

For the Tuna Sauce:

• 200g (7 oz) canned tuna in olive oil, drained
• 4-5 anchovy fillets
• 2 tablespoons capers, drained
• 1/2 cup (120ml) mayonnaise
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1-2 tablespoons veal broth (from cooking the veal)
• Salt and freshly ground black pepper, to taste

For Garnish:

• Capers
• Fresh parsley leaves

Instructions:

1. Cook the Veal:

   • Place the veal, onion, carrot, celery, bay leaves, rosemary, peppercorns, and salt in a large pot. Cover with water and bring to a gentle boil. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the veal is tender. Skim any foam that forms on the surface.
   • Once cooked, remove the veal from the pot and let it cool completely. Reserve the broth for later use.

2. Make the Tuna Sauce:

   • In a blender or food processor, combine the drained tuna, anchovy fillets, capers, mayonnaise, olive oil, lemon juice, and 1-2 tablespoons of the reserved veal broth. Blend until smooth and creamy. Season with salt and pepper to taste.

3. Slice and Assemble:

   • Thinly slice the cooled veal. Arrange the slices on a serving platter.
   • Spoon the tuna sauce generously over the veal slices, ensuring they are well-covered.

4. Chill and Serve:

   • Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
   • Before serving, garnish with capers and fresh parsley leaves. Serve cold or at room temperature.

Estimated Nutritional Content Per Serving (Based on 6 Servings):

Nutritional Information:

• Calories: ~350-400 kcal
• Protein: ~30g
• Carbohydrates: ~2-4g
• Fat: ~25g
• Fiber: ~0.5g

These values are estimates and can vary based on specific ingredients and portion sizes used. Vitello Tonnato is a protein-rich dish with moderate fat content, primarily from the mayonnaise and olive oil in the tuna sauce. The dish is relatively low in carbohydrates, making it a satisfying and nutritious option for those looking for a light yet flavorful meal.