Vitello Tonnato

Vitello tonnato is a Piedmontese dish that combines cold, sliced veal with a creamy, mayonnaise-like sauce flavored with tuna. The dish is prepared at least a day in advance by braising or simmering the veal, then cutting it into thin, individual servings.

For the sauce, fresh white tuna is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, then puréed with a mix of olive and vegetable oil and egg yolks to form a thick mayonnaise. A variety of seasonings can be added, including anchovies, cayenne pepper, capers, and lemon juice. The thick, smooth purée is slightly thinned with a little water and cooking liquid from the veal, with a few capers stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over.

Where to taste it:

• Osteria Nuova Torino (Via XX Settembre) — Dinner only

• Adelaide! Bottega Bar (Via Mazzini)

• Ristorante Tratto (Via Andrea Doria) — Dinner only