Vitello-tonnato appetizer
6 servings
180 minutes
Vitello tonnato is an exquisite dish of European cuisine, originating from Piedmont, Italy. This tender combination of veal and a tangy sauce made from tuna, anchovies, and olive oil has a balanced flavor—the meat's softness harmoniously complemented by the light acidity of vinegar and lemon. The dish is served chilled, making it an ideal choice for summer evenings and festive buffets. Legend has it that vitello tonnato was created to elevate simple ingredients with noble taste. Today it is appreciated for its delicate texture, rich yet refreshing flavor, and versatility—it pairs well with both white wine and vegetable sides.
1
Cut the cleaned veal tenderloin into equal pieces about 15 cm long and wrap in plastic wrap like sausages. Submerge the sausages in hot beef broth and cook for about 2 hours.
- Veal tenderloin: 600 g
- Beef broth: 1 l
2
In a bowl, whisk the egg yolks with mustard and gradually add olive oil while continuously whisking the mixture. Add vinegar, salt, pepper, and a bit of crushed garlic. In a blender, mix the resulting mayonnaise with a small amount of broth, anchovies, and canned tuna to create a flowing sauce. Season it with lemon juice if you want to brighten the flavor.
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- Olive oil: 150 ml
- Sherry vinegar: 20 ml
- Salt: to taste
- Ground black pepper: to taste
- Garlic: to taste
- Anchovies: 25 g
- Canned tuna in its own juice: 200 g
- Lemon: to taste
3
Chill the veal, slice it thinly, and pour sauce over it. Cover with film, let it sit for about 30 minutes, and serve as a cold appetizer.
- Veal tenderloin: 600 g
- Canned tuna in its own juice: 200 g