Blend the cooked yolks, tuna, anchovies and capers, then add cooled poaching broth a little at a time until the sauce pours easily. Chill the veal thoroughly before slicing it with a sharp knife.
Make ahead Prepare the veal ahead, divide it into smaller sections and refrigerate promptly in a shallow container, cooling the broth separately. Slice and dress the meat once thoroughly chilled, then keep the platter covered in the refrigerator until serving.
Vitello Tonnato
Total 5 hr 30 min · Prep 30 min · Cook 1 hr · Serves 6
Method
Put the veal in a snug pot with the wine, onion, carrot, celery, and a teaspoon of salt. Cover with cold water by two fingers, bring barely to a simmer, and skim.
Poach at a very gentle simmer until a food thermometer reads at least 63°C in the centre; allow at least 3 minutes of rest before cutting. Start checking after about 45 minutes, since the thickness of the meat affects the cooking time.Poach at a very gentle simmer until a food thermometer reads at least 145°F in the centre; allow at least 3 minutes of rest before cutting. Start checking after about 45 minutes, since the thickness of the meat affects the cooking time.
After the rest, cut the veal into smaller sections and transfer them to a shallow container. Cool the broth separately in shallow containers and refrigerate both promptly; do not leave the meat cooling in a large pot of broth at room temperature. Chill the veal thoroughly before slicing.
Hard-cook the eggs (9 minutes from boiling), cool, and peel. Keep the yolks for the sauce.
Blend the tuna, anchovies, capers, egg yolks, and lemon juice, streaming in the olive oil and then a few spoonfuls of the cooled poaching broth until the sauce is smooth, pale, and pourable. Season carefully; the anchovies and capers carry salt.
Combine the tuna, anchovies, capers, egg yolks and lemon juice before blending the sauce. Slice the cold veal as thinly as you can with a long sharp knife, almost carpaccio-thin, and shingle the slices on a wide platter.
Coat the sliced veal with the sauce, cover and refrigerate for at least 1 hour. Garnish with whole capers and serve cool.
Equipment
Dutch OvenSnug is the point: less water around the veal means a more flavorful broth.2 options
Kitchen ThermometerPull at 62 to 65 C in the centre; this is what keeps the veal rosy.
Immersion BlenderA tall jug gives the smoothest sauce; a countertop blender works too.
Chef's KnifeThe longer and sharper the blade, the thinner the slices.2 options
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Estimated per serving
- Calories
- 422 kcal
- Protein
- 46.1 g
- Carbohydrates
- 0.6 g
- Fat
- 24.8 g
- Fiber
- 0.2 g
Per serving · 1/6 of the recipe Ingredient-based estimate; brands and preparation change the result. Only the yolks enter the sauce. Cooked top-round veal is a proxy; 70% cooked yield is assumed. The few spoonfuls of poaching liquid are excluded.
Nutrition sources: USDA Agricultural Research Service · CREA Centro di ricerca Alimenti e Nutrizione
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