Kitchen Recipe Collection
Italian Vitello Tonnato (Veal with Tuna Sauce)
An elegant Piedmontese classic. Thinly sliced cold roast veal draped in a creamy, savory, umami-rich mayonnaise sauce made with tuna, capers, and anchovies.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- veal eye of round roast (girello di vitello)
- white wine
- onion, carrot, celery (for broth)
- canned tuna in olive oil
- anchovy fillets
- capers
- mayonnaise (high quality or homemade)
- lemon juice
Equipment
- Large pot
- Blender or food processor
- Sharp carving knife
Instructions
- 1
Prepare Broth
In a large pot, bring water, a splash of white wine, a chopped carrot, celery stalk, onion, and a pinch of salt to a boil.
- 2
Poach the Veal
Submerge the veal roast in the boiling broth. Reduce heat, cover, and simmer very gently for 45-60 minutes until the center is faintly pink (do not overcook).
- 3
Cool the Meat
Crucial step: Let the veal cool completely inside its own cooking liquid to ensure it remains tender and moist.
- 4
Make the Sauce Base
In a blender, combine the drained canned tuna, anchovy fillets, and a spoonful of capers.
- 5
Blend Sauce
Blend the tuna mixture until smooth, adding a little of the veal cooking broth to loosen it if necessary.
- 6
Fold in Mayo
Fold the blended tuna mixture into the mayonnaise. Add a squeeze of fresh lemon juice. The sauce should be smooth, pourable, and highly savory.
- 7
Slice the Veal
Remove the cooled veal from the broth. Using a very sharp carving knife or a meat slicer, cut the meat into paper-thin slices.
- 8
Arrange
Arrange the veal slices slightly overlapping on a large, flat serving platter.
- 9
Dress the Meat
Spoon the tuna sauce generously over the veal, covering the meat entirely in a smooth layer.
- 10
Garnish
Decorate the top with whole capers, a few anchovy fillets, or a slice of lemon.
- 11
Rest
Cover and refrigerate for at least 2 hours (or overnight). The flavors must meld, and it must be served very cold.
- 12
Serve
Serve cold, often as an elegant appetizer for a summer lunch.
Cooking Tips
- The veal must be completely cold before slicing, otherwise it will shred and fall apart.
- The combination of meat and fish seems unusual, but the tuna acts as an umami-booster rather than a strong fishy flavor.
Variations
- Traditional Sauce (No Mayo): The ancient recipe uses hard-boiled egg yolks blended with olive oil instead of mayonnaise to create the emulsion.
Chef's Notes & Storage
- A staple of 'Ferragosto' (August 15th holiday) menus across Italy due to it being served cold.
Nutrition Estimate
380 calories · 35g protein · 4g carbs · 24g fat · 1g fiber per serving
