Blend the cooked yolks, tuna, anchovies and capers, then add cooled poaching broth a little at a time until the sauce pours easily. Chill the veal thoroughly before slicing it with a sharp knife.
Make ahead Prepare the veal ahead, divide it into smaller sections and refrigerate promptly in a shallow container, cooling the broth separately. Slice and dress the meat once thoroughly chilled, then keep the platter covered in the refrigerator until serving.
Vitello Tonnato
Prep 30 min · Cook 1 hr · Rest 4 hr · Serves 6 · Difficulty Medium
Method
Put the veal in a snug pot with the wine, onion, carrot, celery, and a teaspoon of salt. Cover with cold water by two fingers, bring barely to a simmer, and skim.
10 min
Poach at a very gentle simmer until a food thermometer reads at least 63°C in the center; allow at least 3 minutes of rest before cutting. Start checking after about 45 minutes, since the thickness of the meat affects the cooking time.
50 min
After the rest, cut the veal into smaller sections and transfer them to a shallow container. Cool the broth separately in shallow containers and refrigerate both promptly; do not leave the meat cooling in a large pot of broth at room temperature. Chill the veal thoroughly before slicing.
Hard-cook the eggs (9 minutes from boiling), cool, and peel. Keep the yolks for the sauce.
12 min
Blend the tuna, anchovies, capers, egg yolks, and lemon juice, streaming in the olive oil and then a few spoonfuls of the cooled poaching broth until the sauce is smooth, pale, and pourable. Season carefully; the anchovies and capers carry salt.
8 min
Slice the cold veal as thinly as you can with a long sharp knife, almost carpaccio-thin, and shingle the slices on a wide platter.
10 min
Coat the sliced veal with the sauce, cover and refrigerate for at least 1 hour. Garnish with whole capers and serve cool.
1 hr
Kitchen notes
The broth is the secret. Loosen the sauce with poaching broth rather than more oil. It ties the sauce to the meat and keeps it light enough to pour.
Slice cold, serve cool. Chill the veal thoroughly before slicing; a cold roast cuts thin without tearing. Then let the dressed platter lose its refrigerator chill before serving.
This sauce uses cooked egg yolks rather than mayonnaise. Taste before adding salt, since the tuna, anchovies and capers already bring plenty.
