I love how this recipe brings together delicate veal and a creamy, savory sauce in a way that feels both traditional and timeless. I appreciate that it can be made ahead, making it ideal for gatherings, and I enjoy how the garnish adds brightness and texture. I also find that it works beautifully as either an antipasto or a main course, making it versatile for any menu.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Ingredients for the Veal 1.25 kg piece boneless veal topside 1 cloves garlic 2 bay leaves 2 celery sticks halved 1 small carrot peeled 6 black peppercorns 500 liquid
Ingredients for the Sauce 2 large eggs 1 fat clove garlic peeled 275 ml Italian extra virgin olive oil 2 dessertspoons vinegar 75 g best-quality tuna in a jar drained – if there’s a little more tuna, it doesn’t matter 2 tinned anchovy fillets drained 1½ tbsp salted capers rinsed and drained 1 tbsp lemon juice or more, to taste Sea salt and freshly milled black pepper
Ingredients for Garnish: 1 tbsp extra capers 4 tinned anchovy fillets drained and very thinly sliced 1 lemon sliced
Directions
Pre-heat the oven to 180°C. I place the veal in a medium roasting dish, rub it with salt, and coat it completely with a little olive oil using my fingers. I pour the liquid into the dish and add the garlic, bay leaves, celery, carrot, and peppercorns. I roast the veal for about an hour, then remove it and allow it to cool. For the sauce, I start by making a mayonnaise: I break the whole eggs into a blender, add the garlic clove and some salt, then pour in the oil in a slow, steady stream with the motor running. I keep the machine on and avoid adding the oil too quickly so the sauce doesn’t curdle. Once all the oil is incorporated, I add the vinegar and blend well before adding the tuna, anchovy fillets, and capers. I blend again until the sauce is smooth, then season with salt, pepper, and lemon juice, adjusting the taste until I’m satisfied. I often make this sauce ahead and refrigerate it. When the veal is cool, I remove it from the dish and discard the vegetables, bay leaves, peppercorns, and remaining cooking liquid. I slice the veal thinly and arrange it on a large platter, either deep or shallow. I spoon the sauce over the meat and garnish with anchovy slices, capers, and lemon slices, or sometimes serve it over watercress with the sauce on the side.
Servings and Timing
Servings: 8 people Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes
Variations
I sometimes replace veal with turkey breast for a lighter twist. I enjoy adding a touch more lemon to brighten the sauce if I want extra freshness. I occasionally blend in a small spoonful of Dijon mustard for a slightly sharper flavor. I like serving it with arugula instead of watercress when I want a peppery contrast. I sometimes garnish with shaved Parmesan for added richness.
Storage/Reheating
I keep leftover Vitello Tonnato covered in the refrigerator for up to 3 days. I store the sauce separately when possible to maintain the meat’s texture. I avoid reheating the veal; instead, I serve leftovers chilled as intended. I stir the sauce before serving if it thickens in the fridge.
FAQs
How thin should I slice the veal?
I slice it as thinly as possible so it absorbs the sauce well and stays tender.
Can I prepare this dish a day in advance?
I often prepare it a full day ahead since the flavors develop beautifully overnight.
Can I use canned tuna instead of jarred?
I can use canned tuna, but I prefer the flavor and texture of high-quality jarred tuna.
What can I substitute for anchovies?
I leave them out if needed, but I find that a little extra tuna adds back some savory depth.
Can I cook the veal on the stovetop instead of roasting?
I can simmer it gently in the same aromatics, but roasting gives me a cleaner flavor.
Is this dish traditionally served cold?
Yes, I always serve Vitello Tonnato chilled or at cool room temperature.
Can I freeze Vitello Tonnato?
I avoid freezing it because both the veal and the sauce lose their texture.
How long does the sauce keep?
I store the sauce for up to 3 days in the refrigerator.
Can I use extra virgin olive oil in the mayonnaise?
I can, but I usually blend it with a neutral oil if I want a milder flavor.
What can I serve alongside this?
I like pairing it with crusty bread, a green salad, or light antipasto vegetables.
Conclusion
I love making Vitello Tonnato because it delivers a classic Italian flavor experience with minimal effort and impressive results. Its creamy tuna sauce and tender veal come together in a harmonious way that feels both comforting and refined, making it a standout dish for entertaining or a special meal at home.
