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Vitello Tonnato

Name: Vitello Tonnato
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g veal loin or veal round, trimmed; 1 litre water; 150 ml dry white wine; 1 small celery stalk; 1 small carrot; 1 small onion; 1 bay leaf; 6 black peppercorns; 6 g fine sea salt; 120 g mayonnaise; 80 g tuna in olive oil, drained; 2 anchovy fillets; 20 g capers, drained; 15 ml lemon juice; 10 ml extra-virgin olive oil; 20 ml cold poaching liquid; 1 pinch black pepper; 10 g capers, drained and patted dry; 5 ml extra-virgin olive oil; 1 pinch lemon zest; 1 tsp flat-leaf parsley, finely chopped

Vitello Tonnato is a refined antipasto of tender, thinly sliced veal coated in a silky tuna-caper sauce. The result is cool, savory, bright with lemon, and deeply balanced by anchovy and capers, making it both elegant and surprisingly light for such a luxurious dish.

30 min

2 servings

450 kcal

Italian

Ingredients

Veal and poaching base

300 gveal loin or veal round, trimmed
1 litrewater
150 mldry white wine
1 smallcelery stalk
1 smallcarrot
1small onion
1bay leaf
6black peppercorns
6 gfine sea salt

Tonnato sauce

120 gmayonnaise
80 gtuna in olive oil, drained
2anchovy fillets
20 gcapers, drained
15 mllemon juice
10 mlextra-virgin olive oil
20 mlcold poaching liquid
1 pinchblack pepper

To finish

10 gcapers, drained and patted dry
5 mlextra-virgin olive oil
1 pinchlemon zest
1 tspflat-leaf parsley, finely chopped

Instructions

1
Bring a medium saucepan of water, white wine, celery stalk, carrot, onion, bay leaf, peppercorns, and salt to a gentle simmer. Keep the liquid just below a boil so the veal stays tender rather than tightening.
2
Slip in the veal loin and poach very gently for 10-12 minutes, turning once, until the center reaches about 63-65°C or the meat is just cooked through and still faintly rosy. Transfer to a plate and let it cool for 8 minutes; reserve a little poaching liquid for the sauce.
3
While the veal cools, make the tonnato sauce: blend the mayonnaise, drained tuna, anchovy fillets, capers, lemon juice, olive oil, cold poaching liquid, and a pinch of black pepper until completely smooth and pale. If needed, add 1-2 teaspoons more poaching liquid for a spoonable consistency.
4
Slice the veal as thinly as possible across the grain. For especially neat slices, chill it for a few minutes first or use a very sharp carving knife. Arrange the slices slightly overlapping on two cold plates or one platter.
5
Spoon and spread the tonnato sauce over the veal, covering it lightly but evenly. Let the plated veal rest for 5 minutes so the sauce settles onto the meat and the flavors mingle.
6
Finish with the dried capers, a light drizzle of olive oil, a pinch of lemon zest, and parsley. Serve cool or at room temperature.

Nutrition per serving

450 kcal

Calories

39g

Protein

Carbs

30g

Fat

Fiber

Notes

•For a 30-minute version, use a small, even piece of veal so it poaches quickly and cools fast enough to slice.
•Traditional versions often start with whole cooked veal and a homemade egg-oil emulsion; using good-quality mayonnaise keeps the dish within the time limit while staying rich and authentic in flavor.
•Chill the serving plates beforehand if you want the dish properly cool without a long refrigeration step.
•Serve with a bitter leaf salad or shaved fennel for a classic low-carb accompaniment.

Background

Vitello Tonnato comes from Piedmont in northern Italy, where cooked veal is paired with a savory sauce of tuna, capers, and anchovy. The combination reflects the historic movement of preserved fish inland and has become one of the region's most iconic antipasti, especially in warm weather.

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