Vitello Tonnato

Name: Vitello Tonnato (Cold Veal with Tuna Mayonnaise)
Yield: Serves 6
Cuisine: Italian
Ingredients: 185 g/6½ oz canned tuna in olive oil, drained and finely flaked; 1 onion, sliced; sea salt and ground black pepper; 200 g/7 oz capers preserved in salt or vinegar, rinsed, dried and finely chopped; 750 ml/1¼ pints/3 cups dry white wine; 900 g/2 lb veal fillet joint; 300 g/11 oz thick mayonnaise, (see Cook’s Tip); 600 ml/1 pint/2½ cups veal or chicken stock; green salad, capers, gherkins and lemon wedges, to serve; 1 carrot, sliced; chopped parsley, to garnish; 4 cloves; salt and ground black pepper; 3 bay leaves, chopped

Cold Veal with Tuna Mayonnaise

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a real summer favourite all over Lombardy and other areas of north-west Italy, where you can always find this dish ready-made at good delicatessens when the weather gets hot. Although the combination of boiled meat and tuna mayonnaise might seem a little odd, when put together in this way it makes a very special dish. It needs only a green salad and some pickles to make a lovely meal. Don’t serve the dish too cold or it will lose its delicate flavour. Start preparations the day befo