Vitello Tonnato (Veal with Tuna-Caper Sauce) | Saveur
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more
- 12 whole peppercorns
- 6 whole cloves
- 3 bay leaves
- 2 fresh sage leaves
- 2 carrots, halved crosswise
- 1 large yellow onion, halved
- 1 rib celery, halved crosswise
- 1 sprig fresh rosemary
- 1 (2 1/2-lb.) piece veal top round, tied with kitchen twine
- 2 tsp. Dijon mustard
- 2 egg yolks
- 1 <sup>1</sup>⁄<sub>2</sub> cups extra-virgin olive oil
- 7 oz. canned tuna, minced
- 3 tbsp. capers, minced, plus more
- 2 tbsp. fresh lemon juice
- 5 anchovy filets, minced
- Ground black pepper, to taste
- Flat-leaf parsley, for garnish
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