Vitello Tonnato (Veal with a Tuna Sauce) w/ Crusty Italian Bread
The first time I had this classic Italian summer dish was at my father’s cousin’s house near Milano. My good friend Gennarino and I convinced our moms to let us go to Italy during our summer recess in our sophomore year of high school. We had a wonderful summer and came home with an eternal love of anything and everything Italian. We were hooked on the people, the food, the fashion – you name it.
Ingredients
Veal
- 2½-3 lb Eye-round of Veal
- ½ cup Olive Oil
- 3 cloves Minced Garlic
- ½ cup White Wine
- ¼ cup Lemon Juice
- ½ tsp Salt
- ½ tsp Black Pepper
Sauce
- 1 can Drained Italian Tuna (you can use all-white meat tuna such as Bumble Bee)
- ½ cup Hellmann's Mayonnaise
- 1 clove Additional Garlic
- 1 tbsp Lemon Juice
- 3 tbsp Capers
- 1 tbsp Caper Juice
Instructions
- Rinse and clean off all fat from Veal. Marinate overnight in Olive Oil, Garlic, White Wine, Lemon Juice, Salt and Black Pepper.
- Roast marinated roast in 400℉ oven for 40-45 minutes. Let rest and cool completely. Refrigerate overnight or at least 4 hours to chill. Slice roast paper thin and place on large serving platter.
Sauce
- In food processor place Tuna, Mayonnaise, Additional Garlic, Lemon Juice, Capers and Caper Juice and blend well.
Serve
- Spread tuna sauce over cold sliced veal and garnish with a few capers.
- Serve with lots of crusty Italian bread. Even though this is typically served during the warmer months of the year it can be a year-round dish in your repertoire.
