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Vitello Tonnato recipe

Vitello Tonnato Recipe

Vitello Tonnato is a classic Italian dish from the Piedmont region, featuring tender veal slices served cold with a rich and creamy tuna sauce. Perfect for special occasions, it makes for a refreshing appetizer or light main course. The combination of delicate veal and the savory, flavorful tuna sauce is a perfect balance of richness and freshness.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Side Dish
Cuisine: Italian cuisine
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the veal:
  • 1.5 lbs veal round or veal rump
  • 1 onion quartered
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 1 bay leaf
  • 1 tsp black peppercorns
  • Water enough to cover the veal
  • For the tuna sauce:
  • 1 can 5 oz tuna in olive oil, drained
  • 3 tbsp capers rinsed
  • 3 anchovy fillets
  • 2 tbsp lemon juice
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • Salt and pepper to taste

Equipment

  • Large Pot – For simmering the veal until it’s tender.
  • Blender or Food Processor – To make the creamy tuna sauce by blending the tuna, capers, anchovies, and other ingredients.
  • Sharp Knife – Essential for slicing the cooked veal into thin, delicate slices.
  • Cutting Board – To chop vegetables and slice the veal.
  • Shallow Serving Dish or Platter – To arrange the veal slices and pour the tuna sauce over them.
  • Measuring Cups and Spoons – To ensure the correct amounts of ingredients for the sauce.
  • Whisk or Spoon – For mixing the sauce ingredients if you're not using a blender.
  • Plastic Wrap or Cover – To cover the dish while refrigerating, allowing the flavors to meld.
  • Colander – For draining the canned tuna and rinsing the capers.

Method
 

  1. Cook the veal: Place the veal in a large pot and add water to cover. Add quartered onion, chopped celery, carrots, bay leaf, and black peppercorns. Raise to boil, then lower heat to a simmer and cook for about 1 hour 30 minutes, or until veal is tender. With the veal cooked, transfer to a plate to cool.
  2. Make the Tuna Sauce: When the veal has cooled, make the tuna sauce. In a blender or food processor, combine the drained tuna, the capers, the anchovy fillets, the lemon juice, the mayonnaise and the olive oil. Puree until smooth and creamy. Season with salt and pepper, taste and adjust.
  3. Slice the Veal: When the veal is fabulous, slice it very thin. Arrange the slices in a shallow serving platter or dish.
  4. Assemble the Dish: Spoon the tuna sauce over the veal slices, covering them completely. Sprinkle with more capers if you like.
  5. Cover and Chill: For at least 2-3 hours, or more if you wish, cover and store the dish in the fridge for all the flavours to marry. Serve cold, as an appetizer or a light main course.

Notes

Veal Options: For the most tender result, veal round or veal rump are the best cuts to use.
Serving Suggestions: Vitello Tonnato pairs well with a simple green salad, roasted vegetables, or crusty bread.
Vitello Tonnato recipe
Make-Ahead: This dish can be prepared a day ahead and stored in the refrigerator, making it perfect for busy meal prepping or special gatherings.
Vitello Tonnato recipe