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vitello tonnato piemontese recipe

Vitello Tonnato Piemontese (Chilled Veal with Tuna Sauce)

A classic Piedmontese dish of tender veal simmered in a wine-scented broth, cooled, and served thinly sliced with a creamy tuna, anchovy, and caper sauce. Light, elegant, and perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling + Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Light Main Course
Cuisine: Italian (Piedmont Region)
Calories: 480
Ingredients Method Notes

Ingredients
  

For the veal:
  • 1 small veal roast 2–3 lbs
  • 1/4 onion
  • 1 carrot
  • 1 celery stick
  • 1 bay leaf
  • 2 –3 whole cloves
  • 6 –8 whole peppercorns
  • 1 glass dry white wine
  • Salt to taste
  • Water enough to cover
For the tuna sauce:
  • 1 can tuna in olive oil about 5 oz
  • 2 –3 anchovy fillets
  • 1 tablespoon capers plus extra for garnish
  • 2 whole eggs
  • 2 cups mild olive oil or mix with neutral oil
  • Juice of 1 lemon adjust to taste
  • Salt to taste
Optional garnish:
  • Lemon slices
  • Fresh parsley leaves
  • Extra capers

Method
 

Make the broth (court bouillon):
  1. In a large pot, add onion, carrot, celery, bay leaf, cloves, peppercorns, white wine, salt, and water to cover. Simmer for 10–15 minutes until the kitchen smells of wine and herbs.
Poach the veal:
  1. Add the veal to the simmering liquid. Keep it at a gentle simmer (never boiling) for about 60–90 minutes, depending on the size of the roast. Test with a skewer—it should feel tender but with a little resistance.
Cool the meat:
  1. Remove from heat and let the veal cool completely in its broth (about 1 hour). This step keeps it moist and easy to slice later. Then refrigerate until chilled.
Make the tuna sauce:
  1. In a blender, combine eggs, lemon juice, and salt. Slowly pour in olive oil while blending until creamy and thick. Add tuna, anchovies, and capers, blending until smooth. Thin with a few spoonfuls of cooled broth if needed.
Slice and assemble:
  1. Slice the chilled veal very thinly against the grain. Arrange slices on a large platter, slightly overlapping.
Top and garnish:
  1. Spoon the tuna sauce over the slices. Garnish with capers, lemon slices, and parsley. Chill for at least an hour before serving so flavors settle.
Serve:
  1. Bring to the table slightly cool (not icy cold). Serve as an antipasto or light main course.

Notes

  • Cool the veal in its broth for the juiciest texture.
  • Use a mild olive oil so it doesn’t overpower the tuna flavor.
  • The dish actually tastes better the next day, as the sauce and veal harmonize overnight.
  • If you don’t have veal, pork loin or turkey breast make great substitutes — just shorten the simmer time.
  • Serve slightly cool, never straight from the fridge, so aromas bloom.