Vitello Tonnato: The Original and Foolproof Recipe for a Standing Ovation Main Course

Do you dream of bringing to the table a Vitello Tonnato so tender it melts in your mouth, enveloped in a velvety sauce with an unmistakable flavor, just like your grandmother's or your favorite restaurant's?

Too often, however, the veal turns out dry, the sauce separates, or has too strong a flavor. The fear of wasting precious ingredients and not achieving the desired result can deter even the most passionate cooks.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the perfect Vitello Tonnato, one that will make you feel like a true chef and guarantee everyone's applause. Success is guaranteed!

Smart Ingredients for a Dream Vitello Tonnato: The Choice That Makes the Difference

Like any culinary masterpiece, Vitello Tonnato starts with the quality of the ingredients. It's not just a list, but a thoughtful selection, the first step towards guaranteed success.

• Veal Meat (Eye of Round or Topside): This is the ideal cut. It's lean, compact, and, if cooked to perfection, remains incredibly tender. Avoid cuts that are too fatty or fibrous, as they won't yield the same result.
• High-Quality Tuna in Oil: Choose tuna fillets, preferably in olive oil. The quality of the tuna greatly affects the final flavor of the sauce. Drain it well before use, but don't discard the oil, it might be useful!
• Salted Capers: They add a touch of savoriness and an unmistakable aroma. Rinse them very well under running water to remove excess salt, otherwise the sauce will be too salty.
• Salted Anchovies (or in Oil): A few fillets are enough to add depth of flavor. If using salted ones, desalt and debone them carefully. They are the secret to that umami taste that balances the sauce.
• Quality Mayonnaise (or Homemade): Mayonnaise is the creamy base of the sauce. If you have time, make it at home: the flavor will be superior, and you can control its consistency. Otherwise, choose an excellent quality industrial mayonnaise with a delicate and not too acidic taste.
• Vegetable or Meat Broth: This will be the cooking liquid for the veal and a valuable ally for adjusting the sauce's consistency. Prepare a light and flavorful broth, without overdoing the salt.
• Dry White Wine: A glass to deglaze the meat and add aroma during cooking.
• Carrot, Celery, Onion: The classic soffritto to flavor the veal cooking broth.

The 3 Mistakes That Make Vitello Tonnato Dry or the Sauce Separate (and How to Avoid Them)

I've seen the disappointment in the eyes of those who try their hand at Vitello Tonnato and don't get the desired result too many times. But fear not, I'm here to reveal common mistakes and how to avoid them, guaranteeing you resounding success.

1. Overcooking the Veal: This is the number one mistake! Overcooked veal becomes stringy and dry, losing all its delicacy. The secret is slow and gentle cooking until the meat is tender but still juicy. It should not boil violently.
2. Not Cooling the Veal Correctly: After cooking, the veal must cool completely in its cooking broth. This allows the meat to rehydrate and remain tender. If you take it out immediately, it will dry out and be difficult to slice thinly.
3. Unbalanced or Separated Tonnato Sauce: A sauce that is too liquid or too thick, or worse, that separates, ruins everything. This is often a problem of proportions between ingredients or poor quality mayonnaise. Blend all ingredients well and add the veal cooking broth little by little until you achieve the desired consistency: it should be velvety and enveloping, neither too liquid nor too thick.

The Extra Touch: My Grandmother's Secret for a Foolproof Vitello Tonnato

My grandmother, a true kitchen master, had a little secret for her Vitello Tonnato, one that made it legendary and that everyone asked her for. It wasn't a strange ingredient, but a fundamental step that made the difference between a good Vitello Tonnato and an unforgettable one.

Her trick was this: after slicing the veal and arranging it on the plate, she generously drizzled it with the tonnato sauce and let it rest in the refrigerator for at least 4-6 hours, or even better, overnight. This resting time allows the meat to absorb all the flavors of the sauce, becoming even more tender and flavorful. It's not just a dressing, but a true embrace of flavors that blend together. Try it, and you'll taste the difference!

Let's Prepare Vitello Tonnato Together: The Step-by-Step Guide to a Masterpiece

Ingredients:

• 800 g (approx. 1.75 lbs) veal eye of round or topside
• 150 g (approx. 5.3 oz) quality tuna in oil (drained)
• 50 g (approx. 1.75 oz) salted capers (rinsed)
• 4 anchovy fillets (desalted)
• 200 g (approx. 7 oz) mayonnaise (homemade or excellent quality)
• 1 carrot
• 1 celery stalk
• 1/2 onion
• 1 glass dry white wine
• Vegetable or meat broth q.s. (as needed)
• Extra virgin olive oil
• Salt and black pepper q.s. (as needed)
• A few capers and a sprig of parsley for garnish

Tools:

• Large pot
• Immersion blender or food processor
• Slicer (optional, for very thin slices)

Instructions:

1. Cooking the Veal:
   • In a large pot, heat a drizzle of extra virgin olive oil.
   • Sear the piece of veal on all sides until well browned. This will seal the juices inside.
   • Deglaze with white wine and let the alcohol evaporate.
   • Add the carrot, celery, and onion cut into coarse pieces.
   • Cover the veal with hot broth. The broth should almost cover the meat.
   • Bring to a boil, then reduce heat to minimum, cover, and cook over low heat for about 1 and a half - 2 hours, or until the meat is tender (test with a fork: it should go in without resistance).
   • Once cooked, turn off the heat and let the veal cool completely in its broth. This step is crucial for keeping the meat juicy.
   • When cold, drain the veal and reserve at least 200 ml (approx. 0.8 cups) of the cooking broth.
2. Preparing the Tonnato Sauce:
   • In the immersion blender cup (or food processor), place the drained tuna, rinsed capers, anchovies, and mayonnaise.
   • Start blending. Add the veal cooking broth, one tablespoon at a time, continuing to blend until you get a smooth, homogeneous sauce of the desired consistency: it should be velvety and enveloping, neither too liquid nor too thick.
   • Taste and, if necessary, adjust salt and pepper. Remember that capers and anchovies are already salty.
3. Assembly and Resting:
   • Once cold, slice the veal as thinly as possible. If you have a slicer, use it! Otherwise, a well-sharpened knife will do the job.
   • Arrange the veal slices on a serving platter, slightly overlapping.
   • Generously cover the meat slices with the tonnato sauce, ensuring each slice is well coated.
   • Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or even better, overnight. This is grandma's secret for unparalleled flavor and tenderness.
4. Serving:
   • Before serving, take the Vitello Tonnato out of the fridge about ten minutes beforehand.
   • Guarnisci with qualche cappero intero e, se ti piace, un ciuffetto di prezzemolo fresco tritato.
   • Serve as an elegant main course.

Tips and Frequently Asked Questions about Vitello Tonnato as a Main Course

Here are some of the questions I'm asked most often, with answers to clarify all your doubts.

Can I use another cut of meat for Vitello Tonnato?

Eye of round or topside are the traditional and most suitable cuts due to their leanness and compactness. You can try with veal round, but be careful not to overcook it to prevent it from becoming dry. The important thing is that it's a lean cut without nerves.

Can I prepare the tonnato sauce in advance?

Absolutely yes! You can prepare the sauce even a day before and store it in the refrigerator in an airtight container. In fact, the flavors will blend even better. Before using it, mix it well and, if necessary, add a tablespoon of cooking broth to restore the right consistency.

How do I store leftover Vitello Tonnato?

Vitello Tonnato keeps beautifully in the refrigerator, well covered with plastic wrap or in an airtight container, for 2-3 days. In fact, it's often even better the next day because the flavors have settled.

Can I make the sauce without mayonnaise?

Mayonnaise is the ingredient that gives creaminess and stability to traditional tonnato sauce. There are lighter versions that substitute it with ricotta, Greek yogurt, or cream cheese, but the result will not be the same in terms of flavor and consistency. If you want a lighter version, you can try reducing the amount of mayonnaise and balancing it with more broth or a little ricotta.

Why did my tonnato sauce separate or become grainy?

This can happen for several reasons: ingredients at too different temperatures, poor quality mayonnaise, or insufficient blending. Make sure all ingredients are at room temperature before blending. If the sauce separates, try adding a teaspoon of cold water or another tablespoon of mayonnaise and blend vigorously to re-emulsify.

Your Masterpiece is Ready!

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table a Vitello Tonnato that tastes of celebration, elegance, and love. A main course that smells of Piedmontese tradition and will conquer everyone, from the first bite.

Don't be afraid to challenge yourself. Cooking is a journey of discovery and creativity. But start from this solid base, and you'll see that your Vitello Tonnato will be a triumph of tenderness and flavor, and applause will not be lacking.

Have you tried our recipe? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @CercaRicette.it. If you loved this classic, you can't miss our recipe for the Pork Roast with Potatoes or for a delicious appetizer like Stuffed Peppers.