Recipes Vitello Tonnato Be the first to rate & review! In Scott Conant's version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers. More Italian Dishes By Scott Conant Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs Yield: 6 Ingredients 3/4 cup plus 2 tablespoons extra-virgin olive oil One 2 1/2-pound veal top-loin roast, tied Salt and freshly ground pepper 3 large eggs, at room temperature 4 anchovy fillets 1 tablespoon drained capers 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice One 6-ounce can Italian tuna in oil, drained and flaked 1 tablespoon water 2 tablespoons chopped parsley Directions Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of 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. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve. Suggested Pairing Like most sauces made with egg yolks, this one pairs best with a bright white wine. Arneis, the principal white grape of Piedmont, is an ideal choice. Rate it Print