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Vitello Tonnato – Cold Sliced Veal with Tuna Sauce

Pomodori e Vino Posted on by

I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth!
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This is a simple but sophisticated recipe. The first step is to poach the veal in a broth of vegetables and water. While that is cooling I prepare the sauce. After 32 weeks of cooking, I was finally able to make mayo. About time! The tuna sauce for this dish is a blend of homemade mayo, tuna, anchovies, capers, olive oil and lemon juice. The sauce is spread on a platter and layered repeatedly with the cooled, thinly sliced veal. The dish is then refrigerated for 24 hours. It is brought to room temperature before serving.
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first layer
This dish was a success. I liked it but I cannot explain why. I can definitely see this being served at a dinner party. With each bite I can taste the sweet, tender veal and all of the ingredients in the tuna sauce. My palette recognizes all the flavors but I’m not sure I am appreciating them fully in this combination. Perhaps the right wine pairing would make this all come together. I’m not sure what would be a choice. Please leave me a comment if you have a vino suggestion.
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serving of Vitello Tonnato

Comments

Vitello Tonnato – Cold Sliced Veal with Tuna Sauce — 2 Comments

  1. Irene,
    This won’t help with the wine, but we LOVE tonnato sauce, and I make it all the time. Try it over cold grilled chicken for an easy dinner, OR tossed with cooked pasta and arugula!

  2. Unless it’s the photographic perspective, Irene, it looks rather thick. Vitello tonnato should be a few thin lightly sauced layers of veal lying very flat on a platter. As for the wine, a flinty white would suit Deborah, an off-dry Gewurztraminer or Riesling would suit Victor.

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