Pronunciation: [vee-TEHL-loh toh-NAH-toh]
A classic Italian dish of braised veal tenderloin that's cut into thin slices and topped with a creamy, velvety smooth sauce made by puréeing the cooking liquid with canned tuna, capers, anchovies, hard-cooked egg yolk and cream or mayonnaise. Vitello tonnato is served at room temperature or slightly chilled.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.