Head Chef Gianni Bertone presents his version of Vitello Tonnato, a gourmet appetizer that you can recreate in your kitchen by following all the steps and using the freshest ingredients. This dish is perfect for any important dinner if you want to offer an elegant menu.
Don’t miss the additional content at the end of the recipe as a surprise for you!
The Traditional Piedmontese Vitello Tonnato Recipe Revisited
The iconic Piedmontese dish is among the most loved cold appetizers, and brings with it a long, all-Italian culinary history. We know it through the flavor of the exquisite tuna sauce and capers, but the Head Chef of Laqua by the Lake, Gianni Bertone, creates this recipe by adding refined ingredients, spectacular garnishes and preparations that will surprise all your guests. This special version of gourmet Vitello Tonnato, in fact, is the best choice if you want to create a different menu than usual, and recreate the elegant atmosphere of a high-level restaurant even at home.
Ingredients for a Gourmet Vitello Tonnato
MEAT
- 600g of veal eye of round
DASHI BROTH
- 1/2 liter of water
- 20g kombu seaweed
- 30g katsuobushi (dried bonito flakes)
TUNA SAUCE
- 190g canned tuna in oil, drained
- 25g desalted capers
- 50g veal stock (or reduced meat broth)
- Lemon juice, to taste
- 400g ready-made mayonnaise
- Tabasco, to taste
- Anchovy extract, to taste (optional)
- Worcestershire sauce, to taste
MUSTard mayonnaise
- 3 egg yolks
- 200g white vinegar
- Sunflower oil, to taste
- Salt, to taste
- Mustard, to taste
final garnish
- Sea lettuce
- Capers
- Wild herb sprouts (optional)
Complete Procedure for Making a Gourmet Cold Appetizer
- To prepare the Tuna Veal, clean 600g of veal eye of round, removing the fatty parts and sinew. Roll the meat tightly and wrap it in cling film to form a cylinder. Place the veal in the freezer for 2-3 hours until it’s firm enough to slice into thin slices about 2mm thick.
- Meanwhile, prepare the dashi broth. Clean 20g of kombu seaweed and soak it in half a liter of cold water for 30 minutes. Slowly heat the water to about 60-70°C and remove the seaweed before the water begins to boil. Add 30g of katsuobushi (dried bonito flakes) to the water and let it steep for 5 minutes. Strain the broth, and if desired, add 10 drops of soy sauce and 5 drops of lemon juice to enhance the flavor.
- For the tuna sauce, blend 190g of drained canned tuna, 25g of desalted capers, and 50g of veal stock or reduced meat broth until smooth. Mix this blend with 400g of ready-made mayonnaise, and adjust the taste with lemon juice, Tabasco, anchovy extract (optional), and Worcestershire sauce as desired.
- Prepare the mustard mayonnaise by reducing 200g of white vinegar over low heat until it reaches a syrupy consistency. Whisk 3 egg yolks with the reduced vinegar and a pinch of salt, then slowly add sunflower oil until you achieve a thick mayonnaise. Add mustard to taste and mix well.
- To plate, arrange the veal slices in a shallow dish. Use a piping bag to distribute small portions of tuna sauce over the meat slices, creating an elegant decoration. Add small dots of mustard mayonnaise for an additional touch of color and flavor.
- For the final garnish, rinse the sea lettuce, dry it, and fry it in extra virgin olive oil for a few minutes. Arrange the sea lettuce chips and capers to embellish the dish. Add the wild herb sprouts (optional).
- Heat the dashi broth and pour it gently around the meat when serving, allowing the heat of the broth to slightly cook the veal slices. The dish is ready to be enjoyed.
