Vitello Tonnato

A popular dish in Piedmont and Lombardy, this is a classic, if somewhat strange, combination. But don't worry, it's also very tasty! It is served cold, making it especially nice in summer.

First up is the veal. You can cook a veal roast in the oven and then slice it, as tradition dictates, or you can cheat a bit, as busy cooks do, by cooking veal scallops in a pan and topping them with sauce. The important part that makes this “Vitello Tonnato” is the tuna sauce.

Tonnato Sauce
3 large eggs, at room temperature
4 anchovy fillets
1 tablespoon drained capers
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
3/4 C extra-virgin olive oil
One 6-ounce can Italian tuna in oil, drained and flaked
1 tablespoon water

On a saucepan of boiling water, cook the eggs for 3 minutes. Drain and cool slightly in cold water. Break open and put the soft-boiled eggs into a blender. Add the anchovies, capers, vinegar and lemon juice and blend until smooth. With the machine on, add the olive oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.

Spread the sauce over the veal pieces, sprinkle with chopped parsley and/or some capers, and enjoy with a fruity white wine.