Vitello Tonnato
Thinly sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitello Tonnato's precise origins are debated, but it likely emerged in the Piedmont region of Italy sometime in the 18th or 19th century. The dish reflects historical culinary practices of using preservation methods like tuna in oil to enhance and transform readily available ingredients like veal. The combination of land and sea ingredients was also a common theme in regional Italian cuisine.
Vitello Tonnato is a classic dish often associated with special occasions and formal meals in Italy, particularly in the northern regions. Its sophisticated flavors and elegant presentation make it a popular appetizer or antipasto.
Regional Variations
While considered a Piedmontese classic, variations exist throughout Italy. Some regions may use different types of tuna, alter the proportion of ingredients in the sauce, or add additional flavorings like garlic or parsley.
Seasonal Availability
Although veal and canned tuna are available year-round, Vitello Tonnato is often enjoyed during the warmer months as a refreshing and light dish.
Presentation
The presentation is key. The veal is sliced very thinly and arranged artfully on a platter, then generously drizzled with the tuna sauce. Capers are often used as a garnish to enhance both the flavor and visual appeal.
Vitello Tonnato presents a unique and surprising combination of flavors. The tender, subtly flavored veal is complemented by the rich, savory, and slightly tangy tuna sauce.
The dish relies on the delicate flavor of thinly sliced veal, typically cooked by poaching or slow roasting. The sauce is a blend of tuna (usually canned in oil), mayonnaise, capers, anchovies, lemon juice, and sometimes hard-boiled egg yolks or cream for added richness. The resulting sauce is creamy, tangy, salty, and umami-rich, providing a striking contrast to the veal. Some variations include white wine or vegetable broth to adjust the consistency and flavor profile.
Quality of Ingredients
Use high-quality tuna canned in olive oil for the best flavor. Choose tender, lean veal and fresh, briny capers. Good mayonnaise is also crucial.
Sauce Consistency
Adjust the consistency of the sauce to your preference. If it's too thick, add a little olive oil, white wine, or broth. If it's too thin, add more mayonnaise or a small amount of hard-boiled egg yolk.
Resting Time
Allow the veal and sauce to meld together in the refrigerator for at least a few hours before serving. This allows the flavors to develop and deepen.
Slicing the Veal
Slicing the veal extremely thin is important for both texture and presentation. A meat slicer is ideal, but a very sharp knife and patience can also achieve good results. Consider partially freezing the veal to make slicing easier.
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