Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.
2 lb veal roast (top round or eye of round)
1 cup dry white wine
4 cup water
1 onion, halved
1 carrot, peeled and halved
1 stalk celery stalk, halved
1 bay leaf
1 tsp black peppercorns
4 sprig fresh parsley, tied
1 tbsp kosher salt
7 oz canned tuna in oil, drained
1 cup mayonnaise
2 tbsp capers, rinsed
3 anchovy fillets, packed in oil
2 tbsp lemon juice, freshly squeezed
¼ cup extra-virgin olive oil
¼ tsp white pepper
1 tbsp capers for garnish
2 tbsp fresh parsley leaves, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Orecchiette with Broccoli Rabe and Sausage
Bite-size orecchiette cradles bitter-sweet broccoli rabe and browned Italian sausage for a rustic, satisfying pasta. A splash of starchy pasta water, grated cheese, and a hint of lemon lift the flavors into a balanced weeknight meal.