Quick Vitello Tonnato
Discover the elegant simplicity of Vitello Tonnato, a classic Italian dish that transforms simple ingredients into something extraordinary. This creamy, sophisticated appetizer combines tender veal with a rich tuna sauce that’ll make you feel like you’re dining in a Milanese restaurant.
The magic lies in the contrast – delicate slices of veal paired with a bold, umami-packed tuna sauce. It’s the perfect make-ahead dish for entertaining, as the flavors actually improve after a day in the fridge. Plus, it takes just 10 minutes to prepare!
Ingredients
For the Veal:
- 400g veal fricandeau, thinly sliced
For the Tuna Sauce:
- 200g tuna in olive oil
- 4 tbsp mayonnaise
- 1 tbsp capers
- Juice of 1/2 lemon
- 1 tbsp Tabasco
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnish:
- 3 tbsp garden cress
- 2 tbsp capers
Steps
- Start by preparing the tuna sauce. In a stick blender bowl or food processor, combine the tuna, mayonnaise, 1 tbsp capers, lemon juice, Tabasco, and smoked paprika. Blend for 30-45 seconds until completely smooth. The consistency should be creamy but still spreadable. Season with salt and pepper, tasting as you go.
- Arrange your serving presentation. Either use one large platter for family-style serving or divide between 4 individual plates. Layer the veal slices in a slightly overlapping pattern, ensuring even coverage.
- Generously spoon the tuna sauce over the veal, making sure to cover each slice completely. The sauce should be about 1/4 inch thick. For the best flavor, let it rest at room temperature for 5-10 minutes before serving. Garnish with fresh garden cress and additional capers just before serving.
Smart Swaps
- Use canned salmon instead of tuna for a different flavor profile
- Replace mayonnaise with Greek yogurt for a lighter version
- Substitute veal with thinly sliced turkey breast for a more affordable option
Make It Diabetes-Friendly
- Use light mayonnaise to reduce fat content
- Skip the Tabasco and use 1/4 tsp cayenne for heat without added vinegar
- Serve with a side of raw vegetables instead of bread
- Portion size: limit to 3 oz of veal per serving
Pro Tips
- Slice the veal against the grain for maximum tenderness
- Let the sauce rest for 1 hour before serving to allow flavors to develop
- For best results, use room temperature ingredients when making the sauce