Vitello Tonnato

Vitello tonnato is an Italian classic of poached, thinly sliced veal with a sauce of puréed tuna, anchovies, capers, lemon, and olive oil. It is served cold (veal and sauce) and is an elegant meal that can be prepared long before your guests arrive. Pork loin, turkey breast, or chicken can be substituted for veal.

Makes 6 to 8 servings

1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied
About 2 quarts water or just enough to cover veal
1 cup dry white wine
1 medium onion, peeled and quartered
2 medium carrots, peeled and sliced
2 celery stalks, halved horizontally and lengthwise
2 bay leaves
1 teaspoon black peppercorns

Tonnato Sauce
12 ounces imported Italian yellow-fin tuna in oil or 2 (6-ounce) cans oil-packed solid white tuna, drained
1/3 cup reduced-fat mayonnaise
8 anchovy fillets, drained and chopped
2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed, plus extra for garnish
1/4 cup reserved cooking broth
2 tablespoons olive oil
Salt
Freshly ground black pepper
3 tablespoons fresh chopped Italian parsley
Lemon slices, for garnish

Place the veal in a large saucepan and add the wine, onions, carrots, celery, bay leaves, and peppercorns, and just enough water to cover the meat. Bring to a boil, reduce the heat to a simmer, and cover. Cook, turning occasionally, until a thermometer placed in the thickest portion of the meat registers 145˚ to 150˚ F, about 50 minutes to 1 hour.

Remove the veal and place it on a platter or baking pan (with sides) and let it cool. Strain and reserve 1/4 cup of the cooking broth. Wrap the veal and refrigerate it until chilled or for as long as 24 hours.

Combine the tuna, mayonnaise, anchovies, lemon juice, capers, and two tablespoons of the reserved cooking liquid in a food processor or blender and puree until smooth. With the motor running, drizzle the olive oil into the feed tube until just emulsified, about 30 seconds. The sauce should be a thick liquid consistency (like melted ice cream); add a bit more of the reserved cooking liquid, if necessary, to thin. Season to taste with salt and freshly ground pepper. Transfer to a bowl; cover and refrigerate until ready to serve.

Thinly slice the meat and layer it on a platter. Season with salt and pepper and spoon sauce over each slice. Garnish the sauced veal with sliced lemon, chopped parsley, and capers, and serve.

TD&N Nutrient Analysis for 6 servings: Calories: 420; Total Fat: 17 g; Saturated Fat: 4 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 7 g; Cholesterol: 137 mg; Sodium: 817 mg; Carbohydrates: 8 g; Fiber: 1 g; Protein: 50 g

— Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition