Veal in Tuna Sauce with Mayonnaise

Vitello tonnato is a classic Piedmontese dish that’s known and appreciated all over Italy and the world. It consists of thin slices of veal covered with a creamy sauce made of tuna and mayonnaise. Here’s how to prepare it:

Ingredients

• 500 g of veal knuckle or top round
• 1 stalk of celery
• 1 carrot
• 1 onion
• Salt and pepper to taste
• Extra virgin olive oil
• 1 bay leaf
• Some black peppercorns
• 250 ml of dry white wine

For the tuna sauce:

• 200 g of canned tuna, well drained
• 200 g of mayonnaise (store-bought or homemade with eggs, oil, and a pinch of salt)
• Salted or pickled capers to taste
• A few drops of lemon juice, optional
• Anchovy fillets in oil (optional, depending on taste)

Preparation

1. Start by placing the veal in a pot and cover it with cold water. Add the carrot, onion, and celery cut into large pieces, salt, pepper, bay leaf, and peppercorns.
2. Bring to a boil, then reduce the heat and let simmer for about 1 hour and 30 minutes, or until the veal is tender. During cooking, add the white wine.
3. Once cooked, remove the veal from the broth and let it cool completely.
4. For the tuna sauce, blend the drained tuna with the mayonnaise until you obtain a smooth cream. If you wish, you can also add some anchovies. Add capers to your taste and a bit of lemon juice to enhance the freshness.
5. Slice the cooled veal thinly and arrange the slices on a serving dish.
6. Cover the veal slices with the tuna sauce and garnish with some capers or, if you like, with some lemon slices or a little chopped parsley.

For a homemade mayonnaise, you might need further instructions which I can provide if necessary.

Curiosity

Vitello tonnato was initially conceived as a recovery recipe, to reuse leftovers from boiled meat. Over the years, it has become a haute cuisine dish, celebrated for its unique and delicate flavor.

Enjoy your meal!