Ingredients for 4

For the veal:

600 g (1.3 lbs) veal eye of round roast
1 carrot, 1 celery stalk, and 1 onion, roughly chopped
250 ml (1 cup) dry white wine
Water, to cover

For the Tonnato Sauce & Garnish:

150 g (5.3 oz) high-quality canned tuna in olive oil, drained
60 g (2 oz or 1/4 cup) mayonnaise
4 anchovy fillets
30 g (1 oz or 2 tbsp) capers, rinsed (plus extra for garnish)
15 ml (1 tbsp) fresh lemon juice
1 small lemon, thinly sliced (for garnish)

Recipe

Poach the Veal: Place the veal, chopped vegetables, and white wine in a pot. Add enough water to just cover the meat. Bring to a boil, then reduce heat, cover, and gently simmer for 1 hour.
Cool: Remove from heat and let the veal cool completely in its own broth. Once cold, remove the meat and slice it as thinly as possible.
Blend the Sauce: In a food processor, combine the drained tuna, mayonnaise, anchovies, capers, and lemon juice. Blend until completely smooth. Tip: If the sauce is too thick, add 1-2 tablespoons of the cooled veal cooking broth to reach a silky consistency.
Assemble: Arrange the cold, thinly sliced veal on a serving platter. Spoon and spread the tonnato sauce evenly over the meat to cover it.
Garnish and Chill: Scatter the extra capers over the top and garnish the edges with lemon slices. Cover tightly and refrigerate for at least 1 to 2 hours before serving to let the flavours meld.

Did You Know?

Vitello tonnato originated in the Piedmont region of Italy during the 18th century, born from historic trade routes that combined local inland veal with coastal ingredients like tuna and anchovies from nearby Liguria.