The Vitello Tonnato, also called Vitel Tonnè (that’s Piedmontese dialect) or Tonned Veal, is a typical specialty of Piedmont. It’s an authentic Italian dish and it’s not from Argentina nor for France. Originally created as a classic appetizer, it is also increasingly served as a light main course, especially in summer.
What is Tonned Veal? Basically it’s a dish of thin slices of veal that are served cold with a creamy tuna sauce. And how do you prepare Tonned Veal you might be asking? The veal is typically cooked and then chilled, allowing it to become firm and easier to slice. The tuna sauce is made by blending canned tuna, anchovies, lemon juice, capers, olive oil, and other seasonings to create a smooth and flavorful sauce. You then assemble the dish by combining the veal and the sauce, either by spooning the sauce over the veal or by layering the veal and sauce in a dish.
If you then want to prepare a side dish for your Veal with Tuna Sauce you can prepare some Cabbage Salad, some Confit Tomatoes or some Sauteed Courgettes.