Classic Vitello Tonnato with Capers and Lemon

⏱ 90 min · Serves 6

Cool poached veal sliced whisper-thin under a silky tuna, anchovy and caper sauce — Piedmont's most elegant summer starter, and far easier to make at home than it looks. Poach the veal the day before and assembly takes minutes.

Per serving: 475 kcal · 38.0g protein · 2.5g carbs · 34.0g fat

Ingredients

• 800g veal girello (eye of round) or veal loin, tied
• 1 carrot, halved
• 1 celery stick, halved
• 1 onion, peeled and halved
• 2 bay leaves
• 6 black peppercorns
• 200ml dry white wine
• 1 tsp salt
• 200g good-quality tuna in olive oil, drained
• 4 anchovy fillets in oil
• 2 tbsp capers in brine, drained, plus 1 tbsp to garnish
• 2 hard-boiled egg yolks
• 150g mayonnaise
• 2 tbsp lemon juice, plus zest of 1/2 lemon
• 3 tbsp extra virgin olive oil
• 2-4 tbsp of the veal poaching liquid
• Freshly ground black pepper
• Small handful flat-leaf parsley, chopped

Method

1. Put the veal in a snug saucepan with the carrot, celery, onion, bay, peppercorns, wine and salt. Add cold water to just cover.
2. Bring slowly to a bare simmer, then cook very gently, uncovered, for 45-55 minutes, until an instant-read thermometer shows 62-65C at the centre. Skim any foam.
3. Turn off the heat and let the veal cool completely in its liquid — ideally chill it overnight in the broth for the juiciest result.
4. Blitz the tuna, anchovies, 2 tbsp capers, egg yolks and lemon juice in a food processor to a smooth paste.
5. Add the mayonnaise and pulse briefly, then trickle in the olive oil. Loosen with the strained poaching liquid, a tablespoon at a time, until the sauce coats a spoon like thick cream. Season with black pepper (it rarely needs salt).
6. Lift the veal from the broth, pat dry and remove the string. Slice as thinly as you can with a sharp knife, or use a meat slicer.
7. Spread a little sauce over a large platter, lay the veal slices over it, slightly overlapping, then spoon the remaining sauce generously over the top.
8. Scatter with the reserved capers, lemon zest and parsley, drizzle with a little more olive oil and rest 15 minutes at cool room temperature before serving with crusty bread.