How to make Vitello Tonnato

Why cooks start here

Vitello Tonnato is cooked the way Piedmont cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Vitello Tonnato hails from the Piedmont region of Italy, where it graces tables as a quintessential summer dish. It's a staple of Ferragosto, the mid-August holiday when Italians indulge in leisurely meals that celebrate the season's abundance. This version captures the essence of a Piedmontese family gathering, where the focus is on simplicity and quality ingredients. The dish marries the delicate flavor of veal with a creamy, briny sauce made from tuna, anchovies, and capers. The silky mayonnaise binds these elements together, creating a luscious coating that complements the tender meat. It should taste like the sea met a lush pasture, all brightened by a hint of lemon. Serve it cold, sliced thin, allowing each bite to melt on the tongue.