Vitello Tonnato

Tender poached veal topped with a silky tuna and caper sauce creates an elegant Italian classic that's surprisingly simple to execute. The cool, delicate flavors of briny anchovies and rich tuna complement the mild veal perfectly, while a drizzle of olive oil and fresh lemon tie everything together. Perfect for impressing guests at a dinner party or serving as a sophisticated starter when you want something special yet make-ahead friendly.

Ingredients

2 lbs veal eye of round, trimmed and tied

1 medium carrot, roughly chopped

1 celery stalk, roughly chopped

1 small onion, quartered

2 bay leaves

6 whole black peppercorns

1 cup dry white wine

5 oz canned tuna in olive oil, drained

4 anchovy fillets, packed in oil

3 tbsp capers, divided

2 large egg yolks, room temperature

1 tbsp fresh lemon juice

1 cup extra virgin olive oil

2 tbsp white wine vinegar

Kosher salt to taste

White pepper to taste

Fresh Italian parsley for garnish

Lemon slices for serving

Instructions

Place the tied veal in a large pot with the carrot, celery, onion, bay leaves, and peppercorns. Add the white wine and enough cold water to cover the meat by 2 inches. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.

Reduce heat to low and poach the veal at a bare simmer for 1 hour to 1 hour 15 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F. Remove from heat and let the veal cool completely in the poaching liquid, about 2 hours.

While the veal cools, prepare the tonnato sauce. In a food processor, combine the drained tuna, anchovies, 2 tablespoons of capers, egg yolks, lemon juice, and white wine vinegar. Process until smooth, about 1 minute.

With the processor running, slowly drizzle in the olive oil in a thin, steady stream until the sauce is emulsified and has the consistency of thin mayonnaise. Season with salt and white pepper to taste. If the sauce is too thick, thin with 1-2 tablespoons of the cooled poaching liquid.

Remove the cooled veal from the liquid, pat dry, and remove the kitchen twine. Using a sharp knife or meat slicer, slice the veal as thinly as possible, about 1/8 inch thick.

Arrange the veal slices in a single layer on a large serving platter, overlapping slightly. Spoon the tonnato sauce generously over the meat, ensuring each slice is well coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, bring the dish to cool room temperature for 20 minutes. Garnish with the remaining 1 tablespoon of capers, fresh parsley leaves, and lemon slices.