Meat & PoultryDifficulty: medium

Vitello Tonnato

Name: Vitello Tonnato
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 800 g veal top round (girello), tied; 1 carrot, onion and celery stick; 250 ml dry white wine; For the sauce: 2 cans tuna in oil, drained; 4 anchovy fillets; 3 tbsp capers, plus extra; 2 egg yolks or 150 g mayonnaise; 150 ml olive oil; Lemon juice

Piedmont's elegant paradox: rose-pink veal under a creamy tuna-caper sauce, served chilled in summer.

Prep Time

Cook Time

Servings

Jump to Recipe ↓

Instructions

Keeps your screen awake while you cook.

ℹ️ More info

Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.

1Sear the veal all over, then braise with the vegetables and wine, covered, 35-40 min. Cool completely in its juices.

2Blend tuna, anchovies, capers, yolks (or mayo), oil and lemon into a smooth cream, loosening with a spoon of the cooking liquid.

3Slice the veal paper-thin and overlap on a platter.

4Cover with the sauce, rest 1 h in the fridge, finish with capers.