Veal in tuna sauce is an absolute classic in Italian cooking, and it never fails to please. Here’s the easiest and most fantastic vitello tonnato recipe.
Another absolute classic in Italian cooking that never fails to impress. Even children get carried away long enough to finish what is on their plates. The idea of combining veal with tuna first popped up 150 years ago in Piedmont and Liguria, where tuna fish were caught and preserved. At that time, cooks would pound the fish with lemon juice, olive oil and capers to make a cream sauce. Later some genius decided to add egg yolks (or mayonnaise) which eliminated a lot of the hard work and improved the taste.
This version cheats by using canned tuna and a good ready-made mayonnaise, but it is still delicious and can be served hot or cold as a starter or a main course. For a more elegant antipasti version of vitello tonnato try the Marta Grassi recipe. (And – I know it borders on sacrilege, but – the tuna sauce can also be used to pimp up leftover veal roast or butter beans.)