🇮🇹 Italy · Food
Vitello Tonnato
By eatmundo · July 7, 2026
Vitello Tonnato is a sophisticated cold dish from Piedmont, featuring thinly sliced, tender slow-cooked veal draped in a creamy, savory sauce made from tuna, anchovies, capers, and mayonnaise. It's an elegant appetizer or light main course, perfect for warm weather or special occasions, balancing rich and fresh flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the veal, pat an 800g (1.75 lbs) veal eye of round dry with paper towels. Season generously with salt and black pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the veal on all sides until nicely browned, about 2-3 minutes per side. This browning develops deep flavor.
- 2
Add 1 small chopped onion, 1 chopped carrot, and 1 chopped celery stalk to the pot. Sauté for 5-7 minutes until the vegetables soften slightly and become fragrant. Pour in 200ml (3/4 cup) of white wine and scrape the bottom of the pot to deglaze, incorporating all the flavorful browned bits.
- 3
Add enough water to just cover the veal. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the veal is very tender when pierced with a fork. Let the veal cool completely in its cooking liquid – this keeps it moist and flavorful. Once cooled, remove the veal and slice it as thinly as possible.
- 4
While the veal cools, prepare the tonnato sauce. In a food processor or blender, combine 200g of drained canned tuna, 4-5 anchovy fillets, 2 tablespoons of capers, 100g (1/2 cup) of mayonnaise, and the juice of 1/2 lemon. Add about 60ml (1/4 cup) of the veal cooking liquid to help blend.
- 5
Process the ingredients until you achieve a very smooth, creamy sauce. If the sauce is too thick, add a little more veal cooking liquid or a tiny bit of olive oil, one spoonful at a time, until it reaches a spreadable, pourable consistency. Taste and adjust seasoning as needed.
- 6
Arrange the thinly sliced cold veal on a serving platter. Overlap the slices slightly for an elegant presentation. This step ensures each serving gets a good amount of meat and sauce.
- 7
Generously spoon the tonnato sauce over the veal slices, ensuring each piece is well coated. For a classic look, completely cover the veal in the sauce. The contrast of the pale sauce against the pink veal is visually appealing.
- 8
Garnish the Vitello Tonnato with extra capers (preferably small, non-pareil variety) and a few sprigs of fresh parsley, if desired. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully. Serve chilled as an appetizer or a refreshing main course.
Frequently Asked Questions
What cut of veal is best for Vitello Tonnato, and can I use alternatives?+
Veal eye of round (magatello) is traditionally preferred for its lean, uniform shape, which makes it easy to slice thinly. You can also use other lean cuts like veal rump or sirloin, ensuring they are well-trimmed.
What kind of canned tuna should I use for the Tonnato sauce?+
Opt for high-quality canned tuna in olive oil, preferably yellowfin or albacore, as it provides a richer flavor and smoother texture for the sauce. Drain most of the oil but reserve a little, as it can be used to adjust sauce consistency if needed.
How thinly should the cooked veal be sliced for Vitello Tonnato?+
The veal should be sliced as thinly as possible, ideally paper-thin, against the grain. This ensures a tender texture that melts in your mouth and allows the sauce to fully coat each piece.
What is a common mistake when preparing the veal, and how can I avoid it?+
A common mistake is overcooking the veal, which makes it dry and tough. To avoid this, cook the veal gently until it reaches an internal temperature of about 60-63°C (140-145°F), ensuring it remains tender and moist.
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