Veal with tuna sauce

8 servings

150 minutes

Vitello tonnato is one of the most exquisite dishes of Italian cuisine, originating from the Piedmont region. It features tender slices of veal slow-cooked in aromatic broth, paired with a creamy tuna sauce that gives the dish a rich yet harmonious flavor. The light acidity of capers and lemon balances the buttery texture, while anchovies add depth to the taste. The dish is traditionally served chilled, making it perfect for summer days or festive tables. It can be garnished with fresh herbs, capers, or olives for added brightness in appearance. Vitello tonnato is a masterpiece of gastronomic elegance where simplicity of ingredients transforms into refined pleasure.

Energy value per serving

• Calories: 729.5
• Proteins: 71.6g
• Fats: 47.4g
• Carbohydrates: 3.8g

Ingredients

• Veal: 1.5 kg
• Carrot: 1 pc
• Celery stalk: 1 stem
• Onion: 1 head
• Parsley: 1 bunch
• Bay leaf: 1 pc
• Canned tuna in oil: 200 g
• Anchovy fillet: 5 pc
• Extra virgin olive oil: 1 glass
• Freshly squeezed lemon juice: 3 tsp
• Capers: 3 tsp
• Mayonnaise: 120 g

Cooking steps

1. Place the veal in a deep skillet. Peel and chop the carrot, celery, and onion coarsely and add them to the skillet. Add parsley and bay leaf, then pour in enough water to submerge all ingredients. Remove the meat and place the skillet on heat. Bring to a boil. Add the veal to the boiling water, cover with a lid, reduce heat and simmer for 2 hours. If water evaporates too quickly, add more water. Remove from heat and let cool.

   Required ingredients:

   • Veal: 1.5 kg
   • Carrot: 1 piece
   • Celery stalk: 1 stem
   • Onion: 1 head
   • Parsley: 1 bunch
   • Bay leaf: 1 piece

2. We are preparing the sauce. Drain the oil and place the tuna in a food processor bowl. Add anchovies, olive oil, lemon juice, and capers. Blend until smooth, carefully mix with mayonnaise, and refrigerate.

   Required ingredients:

   • Canned tuna in oil: 200 g
   • Anchovy fillet: 5 piece
   • Extra virgin olive oil: 1 glass
   • Freshly squeezed lemon juice: 3 teaspoons
   • Capers: 3 teaspoons
   • Mayonnaise: 120 g

3. Place the cooled meat on a cutting board and slice it into thin pieces.

4. Spread tuna sauce on the plate, then layer pieces of veal evenly on top, ensuring the edges touch but do not overlap. Drizzle with sauce and repeat the process with the remaining ingredients.

   Required ingredients:

   • Canned tuna in oil: 200 g
   • Veal: 1.5 kg
   • Mayonnaise: 120 g

5. Cover with plastic wrap, refrigerate for 24 hours. Before serving, warm to room temperature and garnish with lemon, olives, capers, or parsley. Enjoy your meal!

   Required ingredients:

   • Freshly squeezed lemon juice: 3 teaspoons
   • Capers: 3 teaspoons
   • Parsley: 1 bunch