Vitello Tonnato with Silky Tuna Caper Sauce

Why You’ll Love This Recipe

• Classic Piedmontese elegance made simple for home kitchens.
• Silky, savory tonnato sauce balanced with fresh lemon and olive oil.
• Make-ahead friendly—perfect for summer lunches and dinner parties.
• Wafer-thin, tender veal for a luxurious yet light cold appetizer or main.

Grocery List

• Produce: Small onion, carrot, celery, garlic, lemon, flat-leaf parsley
• Dairy: None
• Pantry: Veal roast (eye of round or top round), oil-packed tuna, anchovy fillets, capers, mayonnaise, extra-virgin olive oil, dry white wine, kosher salt, black peppercorns, bay leaves

Full Ingredients

Veal & Poaching Liquid

• 2.2 lb (1 kg) veal eye of round or top round, tied with kitchen twine
• 8 cups (1.9 L) water
• 1 cup (240 ml) dry white wine
• 1 small yellow onion, halved
• 1 medium carrot, sliced
• 1 celery stalk, sliced
• 2 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp kosher salt
• 1 strip lemon peel (about 1 × 3 inches / 2.5 × 7.5 cm)

Tonnato Sauce

• 6 oz (170 g) oil-packed tuna, drained
• 3 anchovy fillets
• 2 tbsp capers, drained and rinsed
• 1 cup (240 ml) mayonnaise
• 2 tbsp fresh lemon juice (30 ml), plus more to taste
• 3 tbsp extra-virgin olive oil (45 ml)
• 4–6 tbsp (60–90 ml) cold poaching liquid, to thin
• 1 tsp Dijon mustard (optional, for extra tang)
• 1/4 tsp fine sea salt, plus freshly ground black pepper to taste

To Finish & Serve

• 2 tbsp capers (nonpareil size), drained
• 2 tbsp flat-leaf parsley, finely chopped
• Extra-virgin olive oil, for drizzling
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Tie and prep the veal

Pat the veal dry and tie with kitchen twine at 1–1.5 inch (2.5–4 cm) intervals to create an even cylinder. This helps it cook evenly and makes wafer-thin slicing easier later. Set aside at room temperature while you build the poaching liquid.

Step 2: Make a flavorful poaching liquid

In a large pot (5–6 qt / 4.7–5.7 L), combine water, wine, onion, carrot, celery, garlic, bay leaves, peppercorns, kosher salt, and lemon peel. Bring to a gentle simmer over medium heat, then reduce heat and simmer for 20 minutes to fully infuse the liquid.

Step 3: Poach the veal gently

Lower the veal into the aromatic liquid. Adjust heat to maintain a bare simmer (180–190°F / 82–88°C) with just an occasional bubble. Partially cover and cook until the center of the roast reaches 140–145°F (60–63°C), 45–60 minutes depending on thickness. Use an instant-read thermometer for accuracy. For food safety, veal should rest to at least 145°F (63°C).

Step 4: Cool in broth, then chill completely

Remove the pot from heat and let the veal cool in the liquid for 30 minutes. Transfer the veal to a container and ladle in 2 cups (480 ml) of the strained poaching liquid to keep it moist. Cover and refrigerate until fully cold, at least 4 hours or overnight (best for slicing).

Step 5: Blend the tonnato sauce

In a blender or food processor, add tuna, anchovies, capers, mayonnaise, lemon juice, olive oil, and Dijon if using. Blend until completely smooth and glossy, 30–60 seconds. With the motor running, add 4–6 tbsp cold poaching liquid until the sauce is pourable yet thick enough to coat a spoon. Season with 1/4 tsp fine salt and a few grinds of black pepper, adjusting lemon to taste. Refrigerate until needed.

Step 6: Slice the veal wafer-thin

Unwrap and pat the chilled veal dry. Remove twine. Using a very sharp slicing knife or a meat slicer, cut across the grain into wafer-thin slices (1–2 mm). If the roast is slightly uneven, trim the end to create a flat base for steady slicing.

Step 7: Plate and finish

On a chilled platter, shingle the veal slices in overlapping layers. Spoon or pour a generous blanket of the tonnato sauce over the top, leaving some edges of meat visible. Scatter with capers and chopped parsley. Drizzle lightly with extra-virgin olive oil. Chill 30 minutes to let the flavors mingle, then serve cold with lemon wedges and extra sauce on the side.

Pro Tips

• Keep it gentle: Poaching must be just below a simmer; higher heat toughens the meat.
• Slice cold: The colder the veal, the cleaner and thinner the slices.
• Silky sauce: Thin the sauce gradually—stop when it flows slowly off a spoon.
• Balance the brine: Rinse capers to control saltiness; adjust lemon for brightness.
• Make ahead: Both veal and sauce are better after resting; assemble shortly before serving.

Variations

• Sous vide veal: Season and bag the tied roast with a little olive oil. Cook at 140°F (60°C) for 3 hours, then chill. Slice and proceed with the tonnato sauce.
• Crispy capers: Pat capers dry and fry in 1 tbsp olive oil over medium heat until frizzled (2–3 minutes). Drain and scatter over the sauced veal.
• Lightened sauce: Replace half the mayonnaise with thick Greek yogurt for a tangier, lighter version.

Storage & Make-Ahead

Poached veal keeps refrigerated, tightly covered with a little broth, for up to 3 days. Tonnato sauce keeps 3 days in the fridge. Assemble up to 2 hours before serving and keep chilled; garnish just before presenting. Leftovers (already sauced) are best within 24 hours.

Nutrition (per serving)

Approximate: 560 calories; 42 g fat; 4 g carbohydrates; 40 g protein; 900 mg sodium. Values will vary based on exact brands and how much sauce you use.