Kim Milan's Vitello Tonnato
A signature dish from Piedmont, Italy, featuring thinly sliced boiled veal topped with a creamy tuna-mayonnaise sauce made from canned tuna, anchovies, and capers, served chilled.
Ingredients needed 4 servings
Recipe
Cooking tips
- Simmer the meat in gently boiling water at low heat (80-90°C) to keep it moist and tender, not tough.
- Both the meat and the sauce must be thoroughly chilled in the refrigerator before serving to enjoy the full flavor.
- If veal is unavailable, lean beef cuts like eye of round or top round work well for this cold boiled meat dish.
Recommended for
- Those preparing a menu for a special wine gathering or gourmet home party.
- Those who want to recreate a traditional cold meat dish in the style of a fine Italian restaurant.
- Those who want to experience the unique combination of cold, lean meat with a savory tuna sauce.
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