Vitello Tonnato

Ingredients

• 1.5 lb veal shoulder or chuck roast
• 1 whole onion, halved
• 1 whole carrot, halved
• 1 whole celery stalk, halved
• 1 whole bay leaf
• 1 tsp salt
• 6 oz canned tuna in oil
• 4 whole anchovy fillets
• 1 whole lemon (juiced)
• 1 whole egg yolk
• ¾ cup olive oil, divided
• 1.5 tbsp white wine vinegar
• 2 tbsp capers, drained
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Place veal, onion, carrot, celery, and bay leaf in a pot. Cover with water. Bring to a boil over high heat.

2. 2

   Reduce to a gentle simmer, cover, and cook until veal is fork-tender, 35–40 minutes.

3. 3

   Remove veal and cool on a cutting board. Discard vegetables and cooking liquid.

4. 4

   Combine tuna, anchovies, lemon juice, and egg yolk in a food processor. Pulse until chunky.

5. 5

   With the processor running, drizzle in half the oil in a thin stream until the sauce emulsifies.

6. 6

   Add vinegar, capers, and remaining oil. Pulse just to combine. Season with salt and black pepper to taste.

7. 7

   Slice veal into 1/4-inch-thick pieces. Arrange on a platter in overlapping layers.

8. 8

   Spoon tonnato sauce over veal. Scatter parsley on top and serve chilled or at room temperature.

Tools you’ll need

• 6–8 qt pot
• cutting board
• sharp knife
• food processor
• serving platter

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