Vitello Tonnato (Veal with Tuna-Caper Sauce)

By cprzybyl

Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.

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

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Bring salt, peppercorns, cloves, bay leaves, sage, carrots, onion, celery, rosemary, and 8 cups water to a boil in a 6-qt. Dutch oven. Add veal, reduce heat; simmer, covered, until a thermometer reads 135, 3040 minutes. Transfer veal to a plate; cover with foil. Using a slotted spoon, transfer carrots to a cutting board and cut into 1/4" pieces; set aside. Discard broth. 2. Whisk together mustard and yolks in a bowl. While whisking, drizzle in 1 tsp. oil until mixture is thick. While whisking, drizzle in 1 1/4 cups oil until sauce becomes creamy. In a bowl, whisk together remaining oil, tuna, capers, lemon juice, and anchovies. Whisk mixture into sauce; season lightly with salt and pepper; set aside. 3. Thinly slice veal across grain and arrange on a platter; top with sauce. Garnish with carrots, capers, parsley, lemon, and olives.