Chilled veal slices with creamy tuna sauce
Vitello Tonnato
Vitello Tonnato
1h 30mMedium
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Servings
6
1 platter
Difficulty
Medium
Cost
Premium
$$$
Vitello Tonnato
Chilled veal slices with creamy tuna sauce
Thinly sliced poached veal draped in a silky, savory tuna-caper sauce. This elegant Piedmontese classic is served cold and makes a stunning antipasto or summer main course.
30m
Prep Time
60m
Cook Time
90m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Vitello tonnato sounds unlikely—veal with tuna sauce—but the combination is pure magic. The briny, umami-rich sauce against tender cold veal is one of Italy's most sophisticated flavor pairings.
Ingredients
- 1.5 lb veal eye of round, tied
- 2 cans (5 oz each) Italian tuna in olive oil
- 3 tbsp capers, drained
- 2 anchovy fillets
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
Instructions
- 1
Poach veal in simmering water with onion, carrot, celery, bay leaf, and peppercorns for 45-50 minutes until 145°F internally.
- 2
Let veal cool completely in the poaching liquid, then refrigerate until fully chilled.
- 3
Blend tuna (with its oil), capers, anchovies, mayonnaise, and lemon juice until silky smooth, thinning with poaching liquid as needed.
- 4
Slice veal paper-thin and arrange on a platter in overlapping layers.
- 5
Spoon tuna sauce generously over the veal, garnish with capers and lemon slices, and serve chilled.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
Veal eye of roundTurkey breast or pork loin
Adjust poaching time based on thickness
Italian tuna in oilHigh-quality albacore tuna
Oil-packed tuna gives the best flavor and texture
FlavorPantry
Test Kitchen Pick
Dried Chiles
Helpful Pantry Staple
Why the dried chiles matter
The chile base sets the flavor profile here. Whole dried chiles give you a deeper, cleaner taste than leaning on a generic powder.
This ingredient shapes the sauce more than another topping would.
- More depth than standard chile powder
- Useful across sauces, braises, and marinades
Dried chiles are one of the best pantry upgrades if these flavors show up in your cooking.
Shop dried chiles for this recipeTips & Storage
Pro Tips
Slice the veal as thin as possible—a sharp carving knife or deli slicer helps enormously.
Make this a day ahead so the flavors meld and the sauce sets beautifully on the meat.
Storage
Refrigerate covered for up to 2 days. Do not freeze.
Reheating
This dish is served cold—remove from the fridge 15 minutes before serving.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates22g
Fat6g
Fiber520mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use turkey instead of veal?
- Poached turkey breast is a popular modern substitute that works well.
- Is the tuna taste strong?
- No, the sauce is subtle and savory rather than fishy when properly blended.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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