On nearly every menu I have read in the Langhe Hills area of Piemonte, Italy, I have seen this dish and various representations of this dish has been eaten with much appreciation by myself.
Here is an easy recipe for Vitello Tonnato (Veal and Tuna Sauce), a recipe I have made myself, and used many times as a starter. This receipe leaves out the egg yolk often detailed in published recipes.
For 2 people
Time to prepare
5 minutes with a blender
1 small tin of canned tuna in olive oil
Juice of half a lemon
Pickled Capers - 12
Ground black pepper 1/4 teaspoon
Olive oil approximately 5-6 desert spoons
6 thin slices of cooked veal
6 cherry tomatoes halved
blender - small preferable
1. Empty the tuna into the small blender
2. Add olive oil bit by bit, start off with about 3 desert spoons
4. Check consistency, if it's not looking blended add 2 desert spoons of olive oil, repeat blending until the texture is fairly grainy
5. Add the capers and 1/4 of the lemon juice and black pepper, blend.
6. Check the taste, add more lemon juice, pepper, or capers, as required, to suit your taste.
7. Lay the veal slices on the serving plate and spoon the blended tuna sauce on top of the veal slices.
8. Decorate the plate with halves of cherry tomatoes and a few capers and serve
The Piemontese Italians, I have shared this dish with, like to smear the sauce all over their veal slices before eating.
You can make the sauce very smooth, or more grainy, depending on preference, the higher end restaurants tended to serve it smooth, while more rustic places served it grainy.
Clare, 42, living the 'dolce vita' in Piemonte in the Langhe Hills. This new blog is dedicated to the delicious food and drink of the Italian Piedmont region and a few home favourites. To read more about our new life in the Langhe we have a life in Piemonte blog here