Vitello Tonnato
Veal Tartare, Yellowfin Tuna Carpaccio, Salted Ramps, Salted Dandelion Greens, Anchovy Aïoli, Filone, Lemon
Chef Andrew Whitcomb of Lex Yard at Waldorf Astoria | New York, NY
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Tuna Carpaccio:
Center-cut yellowfin tuna, cleaned, sinew removed
Anchovy Aïoli:
30 grams anchovy vinegar
25 grams anchovy fillets
15 grams Dijon mustard powder
2 egg yolks
1 clove garlic
400 grams grapeseed oil
Kosher salt
Ground black pepper
Salted Ramps:
1 kilogram ramps, cleaned
Kosher salt
Salted Dandelion Greens:
1 kilogram dandelion greens
Kosher salt
Veal Tartare:
100 grams veal top round, diced into ¼-inch cubes
10 grams olive oil
10 grams chopped scallions
10 grams chopped shallots
Juice of ½ lemon
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 serving
1 slice filone
Olive oil
Kosher salt
1 tomato, halved
1 clove garlic, halved
Lemon oil
Anchovy vinegar
Flaky sea salt
1 lemon, wedged
METHOD
For the Tuna Carpaccio:
Using a deli slicer, thinly slice tuna. Transfer to a parchment paper-lined sheet tray and refrigerate.
For the Anchovy Aïoli:
In a blender, combine vinegar, anchovies, mustard powder, egg yolks, and garlic. Blend until smooth. With the machine running, slowly stream in oil and 100 grams cold water. Blend until mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Salted Ramps:
Place ramps in a nonreactive container and set aside. Submerge in water and five-percent salt by weight of water. Cover and let sit 1 week at room temperature. Refrigerate until fermented to desired taste.
For the Salted Dandelion Greens:
Place dandelion greens in a nonreactive container.. Submerge in water and five-percent salt by weight of water. Cover and let sit 1 week at room temperature. Refrigerate until fermented to desired taste.
For the Veal Tartare:
In a mixing bowl, combine veal, oil, scallions, shallots, lemon juice, 15 grams Salted Ramps, 15 grams Salted Dandelion Greens, and 25 grams Anchovy Aïoli. Mix until well combined. Season with salt and pepper. Set aside.
To Assemble and Serve:
Prepare and heat grill. On a clean work surface, drizzle bread with olive oil. Season with salt. Grill until crispy and evenly charred. Transfer to a clean work surface and rub with tomatoes and garlic. Set aside. On a clean work surface, brush 1 slice Tuna Carpaccio with lemon oil and anchovy vinegar. Using gloved hands, stretch tuna until thin. Top grilled bread with Veal Tartare. Drape stretched Tuna Carpaccio over top. Finish with flaky salt. Transfer to a small serving plate. Serve with lemon wedge.
