Vitello Tonnato
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups dry white wine
- 1stalk celery, roughly chopped
- 1medium onion, peeled and cut into quarters
- 1carrot, roughly chopped
- 1leek, white part only, rinsed and chopped
- 4sprigs marjoram
- 4sprigs thyme
- 5cloves garlic, peeled
- 2 to 2½pounds veal roast, top round, trussed (it should be no thicker than 3 inches
- 2egg yolks at room temperature
- Sea salt
- 2¼cups extra virgin olive oil
- 5tablespoons freshly squeezed lemon juice
- 17-ounce can tuna packed in oil
- 5anchovy fillets
- 3tablespoons capers, drained
- Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish
For the Sauce
Nutritional analysis per serving (8 servings)
877 calories; 75 grams fat; 13 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 738 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to ⅛ inch thick.
- Step 2
While veal cools, make sauce: In a large bowl, whisk together egg yolks and ¼ teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1¼ cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
- Step 3
Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
- Step 4
To assemble dish: remove ¾ cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
- Step 5
Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.
Private Notes
Comments
I followed the recipe and left the meat in the water for 3 hours. when it chilled enough to cut it, and I had thrown out the cooking water, I sliced the meat and it was inedibly under down. I'd call that part of the recipe a complete failure.
You should give a degree via meat thermometer so the reader is safe.
I'm serving this for lunch today, what do I do now?
I made this recipe with turkey and it was delicious. I cooked the roast on very low heat and checked it with thermometer after 45 minutes for a 2 kg roast and it was perfect at 68 o C. I then left it to cool in its broth and chilled it in the refrigerator in its broth over night I also made this dish for 12 people at a cooking demonstration recently and was quite concerned as to wether the amount of oil should be doubled when you double the recipe. It was perfect and well liked by all.
if you’re struggling with the egg yolk step or just too lazy to pour the oil in little by little, an immersion blender will do the trick. you should be able to just blend the yolks, salt, lemon juice, and all the oil at once without adding anything little by little. to fix a sauce you’ve already started with a mixer: I couldn’t get mine to thicken so I watched a few videos, immersion blended a whole egg and then added the rest of the oil and my sad runny mixture (the two egg yolks, salt, and half the oil) to that all at once and immersion blended them. it came together in seconds. also, very different technique, but you could throw everything for the sauce (tuna and anchovies included) into a blender all at once, which is Alain Ducasse’s recipe. I’m sure the written method works well for many with more patience and experience, but knowing the above would’ve saved me a lot of dirty bowls, frustration, and time. So I’m sharing it.
if you’re struggling with the egg yolk step or just too lazy to pour the oil in little by little, an immersion blender will do the trick. you should be able to just blend the yolks, salt, lemon juice, and all the oil at once without adding anything little by little. to fix a sauce you’ve already started with a mixer: I couldn’t get mine to thicken so I watched a few videos, immersion blended a whole egg and then added the rest of the oil and my sad runny mixture (the two egg yolks, salt, and half the oil) to that all at once and immersion blended them. it came together in seconds. also, very different technique, but you could throw everything for the sauce (tuna and anchovies included) into a blender all at once, which is Alain Ducasse’s recipe. I’m sure the written method works well for many with more patience and experience, but knowing the above would’ve saved me a lot of dirty bowls, frustration, and time. So I’m sharing it.
I tried making the mayo and it never set remotely as thick as it needed to, which is “quite thick” according to beginning of sauce section. stayed as runny as salad dressing. I am reaching my limit with the fussiness of many NYT recipes, as great as they do often taste. It’s a special form of torture
Roast vitali (veal) is the base of this historic Roman centerpiece but increasingly veal has its opposition to be replaced without apology by a plump turkey breast. Making Nigella’s same 2 egg- tuna mayonnaise and spreading it on the roast thick does not need a recipe. I think Elizabeth David may have increased its popularity.
@hazelfield - Writing in foodie's shorthand is not a virtue but a vice.
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