Vitello Tonnato is one of those timeless Italian dishes that never goes out of style. It comes from the Piedmont region in northern Italy and, like so many classics, it’s all about elegance through simplicity.
Thin slices of tender veal are paired with a silky, creamy tuna sauce — a combination that might sound unusual at first, but once you taste it, everything blends seamlessly together. The secret lies in using high-quality ingredients, because with such a simple recipe, they really make all the difference.
Vitello Tonnato is usually served cold, which makes it especially popular for summer meals and festive gatherings. I still remember the first time I tried it, many years ago at a wedding in Italy. It was part of the aperitivo di benvenuto — an abundant spread of little bites to welcome the guests, from pasta and sliced meats to fried treats and more. To be honest, I almost skipped it because of how it looked. But as the saying goes, “looks can be deceiving,” and I’m so glad I gave it a try.
Prepared the right way, the veal practically melts in your mouth, and the pairing with the tuna sauce feels perfectly balanced and deeply satisfying. The only thing to watch out for is the cooking: the veal should stay tender and never go past 65°C (149°F) inside. That’s the sweet spot for getting it just right. A tender prime cut like the Eye Round is the best choice.
Servings: 4
Ingredients:
For the veal:
- 1.5 lb (700 g) veal roast (Eye Round recommended)
- 1 carrot
- 1 onion
- 1 celery stalk
- ½ small cup (50 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- Water, as needed
- Salt, to taste
For the tuna sauce:
- 1 can (6 oz / 170 g) tuna in olive oil
- 2 anchovy fillets
- 2 tbsp (30 g) capers
- ½ cup (120 g) mayonnaise
- 2 tbsp (30 ml) lemon juice
- Salt and pepper, to taste
Step-by-Step Instructions:
- Prepare the veal and vegetables
Cut 1 carrot, 1 onion, and 1 celery stalk into large chunks (about 1 inch / 2–3 cm). Add them to a large pot with 1.5 pounds (700 g) veal roast and a pinch of salt. - Sear the veal
Heat 1 tbsp olive oil in the pot. Sear the veal on all sides, making sure not to create a crust, which would make slicing it later more difficult. - Simmer the veal
Pour in 1/2 small cup (50 ml) dry white wine to deglaze. Add enough water to cover the veal. Bring to a boil over medium heat, then reduce to a gentle simmer. Cook for about 1 hour, until the veal is tender (internal temperature should not exceed 65°C / 149°F). Skim off any impurities that rise to the surface. When ready, remove the veal from the pot and let it cool to room temperature. - Make the tuna sauce
In a food processor or blender, combine 1 can (6 oz / 170 g) tuna, 2 anchovy fillets, 2 tbsp capers, rinsed and drained, 1/2 cup (120 g) mayonnaise, 2 tbsp lemon juice, and salt and pepper to taste. Blend until smooth and creamy. Adjust seasoning if needed. - Slice and arrange the veal
Once cooled, slice the veal very thinly. Arrange the slices on a serving platter, slightly overlapping. Drizzle 1 tbsp of olive oil on top, then either spoon the tuna sauce on top or serve on the side - Chill before serving
Cover the platter with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling allows the flavours to meld. Before serving, let the dish sit at room temperature for 15 minutes.
Buon appetito!
Nutritional Information (per serving):
Calories: 250 kcal | Protein: 28 g | Carbohydrates: 2 g | Fat: 15 g | Saturated Fat: 3g | Fibre: 0 g | Sugar: 0 g | Sodium: 600 mg | Cholesterol: 80 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Vitello Tonnato (tender veal with creamy tuna sauce)
Ingredients
For the veal:
- 1.5 lb (700 g) veal roast (Eye Round recommended)
- 1 carrot
- 1 onion
- 1 celery stalk
- ½ small cup (50 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- Water, as needed
- Salt, to taste
For the tuna sauce:
- 1 can (6 oz / 170 g) tuna in olive oil
- 2 anchovy fillets
- 2 tbsp (30 g) capers
- ½ cup (120 g) mayonnaise
- 2 tbsp (30 ml) lemon juice
- Salt and pepper, to taste
