Vitello tonnato

Vitello tonnato

1 h
Vitello tonnato is an elegant dish from classic Italian cuisine. It marries the delicate tenderness of veal with a sumptuous, creamy tonnato sauce – tuna accentuated by capers and lemon. The tasty, delicate dish stands out as a perfect choice for an appetiser, starter, or a light main course. With each bite, you get to enjoy the subtle interplay of tender veal and vibrant, tangy notes, ideal for special occasions where sophistication and taste are paramount.
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Instructions

  • Trim the meat from the tendons. Season with salt and pepper. Brown the meat all over in olive oil. Transfer to a pot.
  • Peel and cut onion, garlic, and carrot into pieces. Put the vegetables in the pot with the meat. Add bay leaves, rosemary, wine, and water.
  • Cook on medium heat to an internal temperature of 65-70 °C for about 45 minutes. Let the meat cool in the broth.
Tonnato sauce
  • Drain the tuna and peel the eggs. Separate yolks and eggs.
  • Chop egg whites and place in a bowl. Put aside.
  • Mix egg yolks, tuna, capers, and anchovies into a smooth cream.
  • Add double cream and mix until smooth. Add broth to desired consistency. Season with salt and freshly ground black pepper.
To serve
  • Cut meat into thin slices and place on a platter or separate plates. Drizzle over the tonnato sauce and a bit of cold-pressed olive oil.
  • Top with thyme, capers, chopped egg whites, and freshly ground black pepper. Garnish with lemon wedges and serve with bread.
Enjoy!

FAQ: Questions about vitello tonnato

We have answered some common questions about this Italian classic to guide you so you can make the best vitello tonnato at home.

What is vitello tonnato?
Vitello tonnato is a distinguished Italian dish from the Piedmont region, featuring thinly sliced veal served with a smooth, creamy tuna sauce. Served cold, this dish is ideal as a refined appetiser or starter or as a light main course with sides. The veal is gently cooked to ensure it is tender and served with tonnato sauce that blends the savoury flavours of capers and anchovy, as well as veal broth, eggs, tuna, and double cream. The veal is arranged on a platter, drizzled with the sauce, and garnished with more capers, fresh herbs, and lemon wedges for a vibrant finish.
How to cook veal for vitello tonnato?
To keep the veal tender, cook it gently until it reaches an internal temperature of 65 °C. Start by browning the veal in a bit of olive oil. Then, cook the browned meat in a pot with chopped vegetables, herbs, white wine, and water for about 45 minutes. Check the temperature with a meat thermometer to avoid overcooking. Let the veal cool in its broth to soak up the flavours. Once cooled, slice the veal thinly to serve.
How do I store vitello tonnato?
For the best freshness and flavour, store vitello tonnato in the fridge and eat it within 1–2 days. Wrap the dish in cling film to keep it moist and tasty. Store the tuna sauce separately for the best flavour and texture. Do not freeze the dish, as it can change the texture of the veal and the sauce.
Can you prepare vitello tonnato in advance?
Yes, vitello tonnato is perfect for making in advance. Prepare it up to 5 days early to let the flavours deepen and meld. This is a traditional method and ensures the veal stays tender and the sauce develops a full, rich taste. Store all elements separately in containers in the fridge. When it is time to serve, arrange the cold veal and drizzle it with the sauce.

Ingredients

Roast veal
800 g
Olive oil
1 tbsp
Yellow onion
1
Garlic cloves
2
Carrot
1
Bay leaves
2
Rosemary
2 sprigs
White wine
300 ml
Water
1 l
Tonnato sauce
Tuna in oil
150 g
Hard-boiled eggs
2
Capers
3 tbsp
Anchovy fillets
4
Double cream
100 ml
Broth from the veal
About 100 ml
Salt and black pepper, to taste
To serve
Cold-pressed olive oil
2 tbsp
Fresh thyme
Capers
2 tbsp
Black pepper, to taste
Lemon, cut into wedges
1
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Tips: Making the best vitello tonnato

Discover our tips below to take your vitello tonnato from great to exceptional.

Choose the best veal cut

To make a tender, flavourful vitello tonnato, choose the right cut of veal. Opt for veal loin, round, or top round. These cuts are not only lean but also retain moisture well, ensuring that each slice is perfectly succulent. Renowned for their excellent texture and taste, these cuts of veal are essential for an authentic vitello tonnato.

Slicing the veal

This dish is very delicate, so slicing the veal thinly and correctly is very important. Slice the meat thinly across the grain as this shortens the fibres, making each bite more tender. To make it easier to cut, start by chilling the cooked veal to firm it up. Wrap the meat tightly in cling film to help it hold a compact shape for even slicing. Once chilled, use a sharp, smooth-bladed knife to cut the veal into thin, even slices.

Try our delicious recipe for vitello tonnato

Enjoy our vitello tonnato, an elegant Italian starter or side dish. Our delicious recipe combines tender veal with a rich, creamy sauce featuring capers and tuna. The capers add a tangy taste to the dish and create an appealing visual contrast, especially when combined with fresh thyme sprigs. Lemon wedges add a bright and zesty flavour that contrasts well with the creamy sauce and pink veal, making the dish tantalisingly vibrant. Serve it with bread or as it is!

This recipe is a variation of the traditional vitello tonnato originating in Italy’s Piedmont region. We have updated the classic by browning the veal in oil, then braising it in white wine and aromatic herbs instead of simply poaching it in broth. We also enrich the tonnato sauce with hard-boiled eggs and double cream and enhance the dish with a drizzle of cold-pressed olive oil. These additions create a richer and creamier texture while adding depth to the veal’s flavour.

Thin slices of tender veal

Thinly sliced veal, each piece gently braised to an exceptional tenderness, is the flavourful foundation of this Italian classic. Braising the veal like this infuses it with aromatic, fragrant flavours from the herbs and wine. This creates tender, juicy, and flavourful slices that melt in your mouth. The velvety, buttery softness of the veal pairs perfectly with the bold elements of the sauce.

Creamy tuna sauce with capers and anchovies

Our luscious tuna sauce has an irresistible richness with a tasty balance of capers and anchovies. The sauce envelops the tender veal in a velvety layer of flavour from the salty capers and savoury, umami anchovies that cut through the sauce’s richness. The tonnato sauce is creamy and smooth, deliciously balancing the complex flavours that will leave you craving more.

A tasty Italian appetiser or starter for special occasions

Vitello tonnato offers an elegant presentation, making it an excellent choice for an appetiser or starter. It is ideal for any special occasion, captivating each guest with its light yet rich texture. It also serves well on its own as a side dish, amongst other sides, either for a starter or a buffet.

You can pair it with a crisp, fresh green salad or some gently grilled vegetables to elevate its subtlety, or simply serve it with some freshly baked or toasted bread. These refreshing sides enhance the creamy, luxurious tonnato sauce and tender veal with additional textures and flavours. Ideal for elegant gatherings or festive celebrations, vitello tonnato brings a slice of Italian refinement to your dining table, promising to make every occasion even more tasty and memorable.

Discover our classic Margherita pizza, crispy arancini, delicious beef carpaccio, or cheesy frittata with crème fraiche for more Italian dishes that will take your taste buds straight to sunny Italy.

Experiment with the recipe

Get creative and experiment with our version of vitello tonnato. For a different take on the traditional veal, try substituting it with turkey breast or pork tenderloin. Experiment with the tonnato sauce by using wasabi or horseradish for a spicy kick or roasted red peppers for a sweet and rich Mediterranean flair. Or, for a smoky depth, add smoked paprika to the sauce or use smoked tuna instead of regular canned tuna.

You can also incorporate a variety of fresh herbs. Adding basil can introduce a sweet, peppery note, while mint offers a bright, refreshing contrast. Experiment with citrus by incorporating orange or lime zest into the sauce, lending a delightful twist that beautifully complements the delicate flavours of fish and veal.

To enhance the texture, consider including finely ground nuts such as almonds or hazelnuts in the sauce, introducing a subtle crunch and nutty richness.

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