To mix fish and meat in the same dish is not so common, but this delicacy from Piedmont in northern Italy comines veal meat and tuna fish incredibly well!
In my opinion you can drink both red and white wine together with this dish and I've therefore selected one wine of each color depending on your personal taste. The wines from the same winery, Domaine d'Or & the Gueules from the appellation Costières de Nîmes.
For 4 people, you need one veal steak (700g), 2.5 dl of white wine, 2.5 dl of water, a bouquet garni (mixed herbs), an onion and a meat stock cube. Cut the onion and mix together all the ingredients in a pot, put down the roast. Let it cook in the broth for 1 to 1 1/2 hours. Let it cool.
To make the sauce (which later will be added to the cut veal slices), you need a cup of homemade mayonnaise (if you want the recipe, just contact me;-)), a hard-boiled egg mashed with a fork, a can of tuna pickled in oil (200g), a tablespoon of chopped capers (+ one tablespoon of capers vinegar from the jar), 1 cup of broth from the boiled veal and some chopped parsley. Mix all the ingredients into a smooth sauce.
Cut the veal roast into thin slices and place the slices on a platter. Spread a layer of tuna sauce over the veal slices. Finish by decorating your dish with sliced white onions, whole capers (preferably with tail) and with parsley.
This dish should be eaten at room temperature or slightly cooler in the summer. I recommend a red or white wine from Chateau d'Or & de Gueules, a vineyard out of the appellation Costières-de-Nîmes. White or red goes as I said just as well with this dish, but in truth, even a rosé from the Chateau d'Or and the Gueules works fantastically well to Vitello tonnato! Coming from Provence I'm a bit picky with regard rosé wine ... but I must admit that the rosé from Chateau d'Or & de Gueules is very good!