Vitello tonnato or veal with tuna recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Vitello tonnato, or veal with tuna, is one of the most regional dishes you can find in Italy, and specifically in the Piedmont region. It’s a traditional recipe you can serve as an appetizer or also as a main and, exactly like every traditional Italian recipe, every family has its own.

It can take quite a long time but you can prepare your veal a few hours ahead and serve when cold: I can assure you it’s even better after he has rested a few hours

Simplicity, regional relevance and seasonality: this dish has everything and it’s always a winning one when it comes to dinner parties.

Vitello tonnato: ingredients for 6 servings

1 Kg of lean veal
300 grams of tuna in oil
6 anchovies
30 grams of capers
4 eggs
Good dry white wine
Extra virgin olive oil
1 tablespoon white wine vinegar
2 bay leaves
5 sage leaves
1 celery
The juice of 1 lemon

Vitello tonnato: recipe

  1. Marinate the veal in white wine with laurel, sage, a pinch of salt and celery and leave it for about 12 hours so that it softens and takes a particular taste;
  2. After 12 hours, remove the herbs and place the veal in a pan with the remaining white wine and pour cold water to cover the meat. Cook for about 1 hour with lid and without turning;
  3. Add the anchovies and cook for about 30 minutes or until the broth will reduce in half;
  4. In the meantime, prepare the hard-boiled eggs and, once the veal is fully cooked, remove it from the pot and put it to cool;
  5. Remove the anchovies from the broth and blend them with tuna, egg yolks, capers, white vinegar, lemon juice and half a cup of olive oil. If the sauce becomes too dry add a little more broth always whisking;
  6. Thinly slice the veal until it is completely cool and cover with the sauce; a few minutes before serving garnish the veal with a few capers and fresh parsley.

Preparation time: about 16 hours

vitello tonnato

[Pic by Giuseppe]

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