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5.0 from 42 votes

Vitello Tonnato

Delicious slices of veal coated in the most sublime and silky tonnato sauce, a mayonnaise made from tuna, anchovies and capers - Vitello Tonnato is one of Italy's greatest dishes. A wonder of taste and texture.

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6
Calories: 381 kcal
Course: Main Course , Appetizer
Cuisine: Italian

Ingredients

For the Veal
  • 1.3 lb veal round or boneless shoulder or leg
  • 1 onion peeled and quartered
  • 1 tick celery
  • 2 garlic cloves peeled
  • 2 bay leaves
  • 1 tsp fennel seeds
  • ½ tsp black peppercorns
  • 1 tsp salt
For the Tonnato Sauce
  • 5 oz good quality tuna (150g) canned or jarred in olive oil or water (drained).
  • 1 oz anchovies in oil (30g) small tin (add the oil to the mix for more flavour).
  • ½ cup extra virgin olive oil
  • 3 eggs hard boiled
  • 1 lemon juice of
Garnishes
  • 2 tbsp capers
  • 1 tbsp parsley (finely chopped)
  • freshly ground black pepper

Instructions

For the veal
    Cup of Yum
  1. Add the veal to a medium pan and pour in enough water to completely cover it. Add the onion, celery, garlic, bay leaves, salt, peppercorns and fennel seeds.
  2. Bring to a simmer and reduce the heat so that it's gently bubbling. Cook, covered for 90 minutes.
  3. Remove from the heat and allow to cool completely, then wrap the meat in plastic and refrigerate for at least 2 hours. (This will assist in slicing it thinly).
  4. Strain the poaching liquid through a sieve for use as a light stock/broth in another recipe.
Making the tonnato sauce
  1. Add the hard-boiled eggs, tuna, anchovies (in their oil), and lemon juice to a jug or and blend using an immersion blender (or regular blender/food processor) until smooth.Gradually add the olive oil in a steady stream while blending to achieve a creamy consistency. If the sauce is too thick, you can add a little of the chilled poaching liquid to thin it out.The finished sauce should be thick and creamy, like mayonnaise.
  2. Remove the veal from the fridge, and using a sharp knife, slice into very thin slices.
  3. Arrange these slices in a single layer on a large serving platter. Spread over a the tonnato sauce in the centre.Garnish generously with the capers and parsley.Serve with a few lemon wedges.

Notes

  • It's frequently served as part of an antipasti, to be savoured before the main course. I prefer to serve mine with plenty of bread and a straightforward plate of crisp lettuce 'cups' to hold a bit of sauce and meat.
  • Refrigerating the meat before slicing
  • Make in advance
  • Use any leftover sauce
  •  
  • Fridge - Vitello tonnato will remain fresh in the fridge (tightly wrapped in plastic) for up to a week.
  • Freezer - It is not suitable for freezing.
  • If you refrigerate the meat after it has cooled it will be much easier to cut into thin slices. Vitello Tonnato works well with finely sliced meat, so this is a great way to get that authentic appearance.
  • I prepare my vitello tonnato well in advance to let the flavour develop. You can make yours up to 4 days in advance and keep in the fridge. This REALLY makes a wonderful difference. It's not essential, but try both and you'll agree I'm sure. Remove about 1 hour before you want to eat to come to room temperature.  The flavour is better at room temperature!
  • If there's any leftover sauce, try tossing some freshly boiled baby potatoes into the mix. They're absolutely divine!
  • Make a tuna burger! This is one of the most delicious ways to use up some sauce. I seared a thick tuna or swordfish steak on the BBQ grill and popped into a burger bun with rocket and lettuce, red onion slices and a healthy dollop of Tonnato sauce. Divine!
  • It's also just amazing with some French fries!

Nutrition Information

Calories 381kcal (19%) Carbohydrates 5g (2%) Protein 28g (56%) Fat 28g (43%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 0.01g Cholesterol 175mg (58%) Sodium 806mg (34%) Potassium 496mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 233IU (5%) Vitamin C 13mg (14%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 5g 2%
Protein 28g 56%
Fat 28g 43%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 17g 85%
Trans Fat 0.01g 1%
Cholesterol 175mg 58%
Sodium 806mg 34%
Potassium 496mg 11%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 233IU 5%
Vitamin C 13mg 14%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.