vitello tonnato

[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.