Vitello Tonnato (Veal with Tuna-Caper Sauce)

Name: Vitello Tonnato (Veal with Tuna-Caper Sauce)
Total time: PT0D0H0M
Yield: serves 10-12
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

Serves
serves 10-12

PENNY DE LOS SANTOS

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

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Instructions

Step 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°, 30–40 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.

Step 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.

Step 3

Thinly slice veal across grain and arrange on a platter; top with sauce. Garnish with carrots, capers, parsley, lemon, and olives.

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°, 30–40 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.
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.
Thinly slice veal across grain and arrange on a platter; top with sauce. Garnish with carrots, capers, parsley, lemon, and olives.

Pairing note: A crisp white like Matteo Correggia Roero Arneis 2008 ($19) is a lovely match for this piquant dish.