Vitello Tonnato

Yield serves 6 as an appetizer or light lunch
RECIPE Ingredients
  • 2 large pastured egg yolks
  • 5 ounces best-quality line-caught tuna in oil, we used Ortiz brand Ventresca del Norte
  • 2 best-quality anchovy filets in oil
  • 1½ tablespoons capers in brine, rinsed
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon zest + 2 teaspoons freshly squeezed lemon juice
  • ¾ cup Reserve Jean Reno Olive Oil - Black Fruity
  • ¼ cup + 3 tablespoons avocado oil, divided use
  • ½ Veal Striploin, Boneless (about 1.75lbs), silverskin trimmed
  • Sea salt and freshly ground black pepper
  • ½ teaspoon balsamic vinegar
  • Lemon wedges, for serving, optional
  • 2 cups baby arugula
Recipe notes
Our easy vitello tonnato recipe with tender veal striploin is based on the classic Piedmontese dish but is quickly pan-roasted, instead of being poached. Served chilled, it can be prepared a day ahead, making it perfect for summer entertaining.
RECIPE Preparation
  1. Make the sauce: To the bowl of a food processor, add egg yolks, tuna, anchovies, capers, vinegar, lemon zest, lemon juice. Process until completely smooth. With the processor running, slowly drizzle in olive oil and ¼ cup avocado oil to form a thick mayonnaise. Taste for seasoning and add salt and/or pepper, as needed. Remove sauce to a bowl, cover, and chill completely.
  2. Remove the veal from the refrigerator 20 minutes before you start cooking. Preheat oven to 375 degrees F. Heat 2 tablespoons avocado oil in a large oven-proof skillet over medium-high heat; season both sides of the striploin with salt and pepper. Sear veal until nicely browned all over, about 2 minutes per side. Place in the oven and cook until the internal temperature of the veal registers 125 degrees F on an instant read thermometer, about 7-10 minutes. Remove from the oven and cool completely. Wrap the veal tightly in plastic wrap, twist and secure the ends. Refrigerate until fully chilled and firm, at least 2 hours but up to overnight.
  3. To plate: In a medium bowl, whisk together remaining tablespoon of avocado oil and balsamic vinegar; add arugula and toss to coat. Remove chilled veal from the plastic wrap and using a sharp slicing knife, cut into thin slices. Spread a generous amount of the sauce onto a large platter and arrange veal slices and arugula on top. Season with pepper, serve with lemon wedges, if using.

Recipe tips: For easy summer entertaining, complete steps 1-2 one day ahead and plate when ready to serve. Vitello tonnato pairs well with chilled Gavi or dry Rose.