Vitello Tonnato is a classic Piedmontese dish of thinly sliced veal served chilled beneath a silky tuna and caper sauce. Elegant and refreshing, it is commonly enjoyed as a summer appetizer and is a staple of northern Italian cuisine.
For the most authentic presentation, slice the veal as thinly as possible using a sharp knife or meat slicer. This dish is best prepared a day ahead, allowing the sauce to fully develop its flavor while keeping the meat moist and tender.
Place the veal, carrot, celery, onion, bay leaves, peppercorns, salt, and water into a large pot.
Bring to a gentle boil, then reduce the heat and simmer for about 1 hour, or until the veal is tender.
Remove the veal from the broth and allow it to cool completely.
Wrap the cooled veal and refrigerate for at least 2 hours until well chilled.
In a food processor, combine the tuna, mayonnaise, capers, anchovy fillets, lemon juice, and olive oil.
Blend until completely smooth, adding a tablespoon or two of the cooking broth if needed for a silky consistency.
Slice the chilled veal into very thin slices.
Arrange the veal on a serving platter in a single layer.
Spoon the tuna sauce evenly over the veal.
Garnish with chopped parsley and additional capers.
Refrigerate for 30 minutes before serving to allow the flavors to meld.
