Vitello tonnato is a well-known Italian (piedmontese, to be precise) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner." It is also popular in Argentina, where it is known as vitel toné, and considered a traditional Christmas dish.
It is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round, which is then cut into thin, individual servings. The sauce is also made in advance. Tuna fish, which must be of the canned variety, is puréed in an electric blender or food processor with a kind of mayonnaise made of vegetable or olive oil and a variety of seasonings including anchovies, egg yolks, cayenne pepper, and lemon juice. This thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered. The dish is allowed to refrigerate for a period up to 5 days to fully develop the flavor.
- This article incorporates material from the Citizendium article "Vitello tonnato", which is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License but not under the GFDL.
- Hazan, Marcella; Knopf, Alfred A. (1992). Essentials of Classic Italian Cooking. New York. p. 382. ISBN 0-394-58404-X.
- Hazan, Marcella; Knopf, Alfred A. (1992). Essentials of Classic Italian Cooking. New York. p. 384. ISBN 0-394-58404-X.
- "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
- "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Retrieved 25 December 2012.
- Field, Michael; Knopf, Alfred A. (1967). Michael Field's Culinary Classics and Improvisations. New York. pp. 67–68.