Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals; in Northern Italy, it is ubiquitous on many families’ Christmas menus.
It can be prepared using different cuts of veal with little connective tissue, such as eye round or bottom sirloin; ask your trusted butcher for advice.
As with most traditional recipes, there are different versions with their own nuances. Our recipe involves browning the meat on the hob and then moving the tray into the oven, serving the meat when it is pink to maximise its tenderness. If you prefer the meat more cooked, you can extend the cooking time by about ten minutes.
Tuna, cooked with meat, capers, and anchovies, acquires a particularly tasty flavour.
You can serve the veal with the sauce distributed in the form of quenelles—or another similar form—for a more refined plating, as we suggest here. In restaurants, the slices of veal are usually completely covered with sauce.