Vitello Tonnato Recipe

Ingredients

• 1 1/2 lbs. veal roast
• 3 cups chicken stock
• 1/2 onion
• 1 celery stalk
• 1 carrot
• 1 bay leaf
• 1/2 cup mayonnaise
• 1/2 cup canned tuna, drained
• 1 tablespoon capers, drained
• 1 lemon, juiced
• 1/4 cup olive oil
• Salt, pepper, and paprika to taste

Instructions

1. Preheat your oven to 375 F.
2. Season the veal roast with salt, pepper, and paprika.
3. In an oven-safe pot, combine the chicken stock, onion, celery, carrot, and bay leaf. Add the seasoned veal roast and bring to a boil. Cover the pot and transfer to the oven. Cook for approximately 1 1/2 hours or until the veal is tender and cooked through.
4. Remove the pot from the oven and allow it to cool to room temperature. Transfer the veal roast to a platter and refrigerate for at least an hour.
5. Meanwhile, in a food processor or blender, combine the mayonnaise, tuna, capers, lemon juice, and olive oil. Blend until smooth, season with salt and pepper to taste.
6. Remove the veal roast from the refrigerator and slice it thinly. Arrange the slices on a serving platter and spoon the tuna sauce on top.

Serving Suggestions

Vitello Tonnato is traditionally served as a main course or appetizer. You can garnish it with fresh parsley or minced red onion for an extra burst of flavor. Serve cold or at room temperature.

Verdict

The combination of veal and tuna sauce may seem surprising, but it is a classic Italian dish that is sure to impress your guests. The veal is tender and juicy, while the sauce adds a tangy and creamy flavor profile. This recipe from the Scotto Sisters is easy to follow and yields delicious results.