Vitello Tonnato (Veal with Tuna-Caper Sauce)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Dutch oven
- Instant-read thermometer
- Slotted spoon
- Cutting board
- Chef's knife
- Butcher's twine
- Aluminum foil
- Plate
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Kitchen towel
Ingredients
- 1 1⁄2 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 1⁄2 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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