Vitello Tonnato

Name: Vitello Tonnato
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 800g veal eye of round; 1 carrot; 1 celery stalk; 1 onion, halved; 2 bay leaves; 200g canned tuna in olive oil, drained; 3 anchovy fillets; 2 tbsp capers, plus extra for garnish; 2 egg yolks; 1 tbsp lemon juice; 150ml extra-virgin olive oil; Salt, white pepper

Vitello Tonnato (vee-TEL-loh toh-NAH-toh)

Veal with Tuna Sauce

⏱ Prep Time 30 min + chilling

📈 Difficulty Medium

👥 Servings

🔥 Calories 334 kcal

Thin slices of chilled poached veal blanketed in a silky, savory tuna-caper mayonnaise — Piedmont's iconic summer dish.

Nutrition & Info

Protein 32.0g

Carbs 2.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ eggs

Equipment Needed

large pot blender or food processor sharp slicing knife

Presentation Guide

Vessel: large white oval platter

Garnishes: capers, lemon slices, parsley

Accompaniments: grissini

Ingredients

800g veal eye of round
1 carrot
1 celery stalk
1 onion, halved
2 bay leaves
200g canned tuna in olive oil, drained
3 anchovy fillets
2 tbsp capers, plus extra for garnish
2 egg yolks
1 tbsp lemon juice
150ml extra-virgin olive oil
Salt, white pepper

Instructions

1
Place veal in a pot with carrot, celery, onion, bay leaves, and water to cover. Bring to a gentle simmer, cook 45-50 min until internal temp reaches 63°C.
2
Remove veal, cool completely, then wrap and refrigerate until fully chilled (at least 2 hours).
3
Blend tuna, anchovies, capers, egg yolks, and lemon juice until smooth. With motor running, drizzle in olive oil to form a creamy sauce. Season.
4
Slice chilled veal paper-thin using a very sharp knife.
5
Arrange slices on a platter, spoon tuna sauce generously over each layer.
6
Garnish with capers and a drizzle of olive oil. Refrigerate 30 min before serving.

💡

Did You Know?

Despite seeming like an unusual pairing, veal and tuna sauce has been one of Italy's most beloved dishes for over 200 years.

Chef's Notes

Equipment Tips

large pot
blender or food processor
sharp slicing knife

Garnishing

capers, lemon slices, parsley

Accompaniments

grissini

The Story Behind Vitello Tonnato

Vitello tonnato emerged in 18th-century Piedmont, where preserved tuna from Liguria met the region's prized veal. Originally a way to preserve and moisten leftover roast veal, it became a mainstay of elegant summer entertaining across northern Italy.

🕐 Traditionally enjoyed summer antipasto or secondo 📜 Origins: 18th century Piedmont

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