Vitello tonnato

Name: Vitello tonnato
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Ingredients: Veal (eye of round or round steak) 1 lb; Celery 1 stalk; Carrots 1; Yellow onions 1; Garlic 1 clove; White wine 1 cup; Water 4 cups; Bay leaves 1 leaf; Cloves 3; Extra virgin olive oil 3 tbsp; Ground black pepper ½ tsp; Fine salt 2 pinches; Eggs 2; Tuna in oil drained 3 oz; Anchovies in oil 3 fillets; Salted capers 2 tsp; Caper berries for decoration to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 6
Cost: High
Note + the meat cooling time

PRESENTATION

Seeing those thin, tender slices of vitello tonnato layered neatly on a chilled platter gives any family meal a sense of tradition and celebration. This iconic, classic Italian veal with tuna sauce brings together the delicate flavors of veal and a velvety, rich tuna sauce, making it a distinctive centerpiece that looks as special as it tastes. Every bite balances that cool, mild meat with the creamy, flavorful tonnato sauce—it’s a combination that feels really authentic for the Piedmont region while still surprising with its subtle seafood twist. Special occasions—especially holidays or weekend gatherings—fit naturally with this dish, since vitello tonnato offers that refreshing cold starter that everyone can agree on. Home cooks like the simple beauty and nice presentation it brings, because this is one of those Italian classics that stands out with its silvery slices, savory aroma, and moist layers perfect for sharing around any table.

Busy families rely on vitello tonnato for its built-in flexibility and crowd-friendly appeal. It’s not just a good-looking dish—serving cold makes it EASY for entertaining and great for making ahead, so you’re never rushing at the last minute. Versatile for different diets, it’s a low-carb recipe that also works for anyone looking to serve a traditional option without a lot of fuss (or for those needing simple veal alternatives like turkey or chicken, especially if you want the same velvety effect). Plating it up with punchy capers or fresh greens works great, but honestly…it shines just as well solo. Works at family dinners, reliable for potlucks, always nice for casual or more formal occasions—families really appreciate how vitello tonnato delivers both nice flavor and that sense of something a little EXTRA-special. Even picky eaters end up loving it, since the smooth tonnato sauce wins everybody over. When you want a genuine taste of Italy that’s easy, adaptable, and totally crowd-pleasing, vitello tonnato just fits right in with other everyday Italian recipes and keeps everyone happy from the very first bite.

INGREDIENTS

Veal 1 lb (800 g) - (eye of round or round steak)

Celery 1 stalk

Carrots 1

Yellow onions 1

Garlic 1 clove

White wine 1 cup (250 g)

Water 4 cups ( l)

Bay leaves 1 leaf

Cloves 3

Extra virgin olive oil 3 tbsp

Ground black pepper ½ tsp

Fine salt 2 pinches

For the sauce: Eggs 2; Tuna in oil 3 oz (100 g) - drained; Anchovies in oil 3 fillets; Salted capers 2 tsp (5 g); Caper berries to taste - for decoration

Preparation

How to prepare Vitello tonnato

To vitello tonnato (prepare cold veal with tuna sauce), start by cleaning the vegetables you'll need to cook the meat. Wash them, peel and tip the carrot, then cut it into pieces 1. Tip the celery and cut it into pieces too 2. Peel the onion and cut it in half 3. Place the ingredients in a bowl and add the whole peeled garlic.

Now clean the meat: remove any cartilage and fat filaments 4. Place the eye of round, chopped vegetables 5, the laurel leaf, 2-3 cloves and the black peppercorns 6 in a large pan.

Add the white wine 7 and the water, which should cover all the ingredients 8. Add two pinches of salt 9

and then the oil 10. Switch on the stove and bring to the boil, then remove the foam as soon as it forms on the surface 11. Put the lid on and lower the flame slightly before leaving to cook for around 40-45 minutes; remember that every lb of meat requires a cooking time of around 30 minutes. The important thing is that the temperature in the middle of the meat cut never exceeds 150°F (65°C): use a cooking thermometer to check this 12.

Once you have cooked the meat cut 13, drain it and leave it to cool thoroughly 14. Then remove the laurel, pepper and cloves 15.

Take 1/3 of the resulting broth, simmer and reduce it on a high flame for around ten minutes. The leftover meat broth will be useful for other preparations, like risottos 16; once cooked, drain the vegetables in a container 17. Now prepare the boiled eggs. Place the eggs in a saucepan with abundant cold water. Switch on the stove and as soon as the water comes to the boil, set the timer to 9 minutes 18.

When boiled, drain the eggs and rinse them in cold water. Peel them once cooled and cut them into 4 pieces 19. Add the egg slices to the bowl with the vegetables 20. Add the drained tuna too 21,

along with the anchovies in oil and the desalted capers (to desalt them, place them under fresh running water) 22; lastly, add a little broth 23. Use an immersion blender (a classic mixer will also do) and add a little more broth if needed 24.

Blend into a smooth cream with whatever consistency you prefer 25. By now the meat should have cooled down. Slice it thinly with a smooth bladed knife 26. Arrange the slices on a serving dish and pour the cream over them. Lastly, decorate with the caper fruits, some whole and some sliced: your vitello tonnato is ready 27.

Storage

Vitello tonnato (cold veal with tuna sauce) can be stored in the refrigerator for 1-2 days at most, covered with plastic wrap. It is best to store the cream separately.
Freezing is not recommended.

Tips

Add or replace the vegetables and spices with whatever you prefer, even better if seasonal. If you aren't a fan of anchovies and/or capers, simply leave them out.
In some versions mayonnaise is used instead of boiled eggs: try using it by adding as much as you like!

For the translation of some texts, artificial intelligence tools may have been used.