Vitello Tonnato

Name: Vitello Tonnato
Prep time: 2 h 50 min
Cook time: 30 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 600 g Veal eye round, trimmed; 160 g Tuna, drained; 30 g Caper, rinsed and divided; 12 g Anchovy, drained; 140 g Mayonnaise; 1 Lemon, juiced; 2 tbsp Olive oil; 1 clove Garlic, crushed; 1 tsp Salt; ¼ tsp Black pepper, ground; 40 ml Water, cold

Vitello Tonnato · ready in 3 h 20 min · 4 servings · 558 kcal per serving · medium · 11 ingredients

A Piedmont Sunday and holiday classic, served cold with tender veal under a silky tuna, caper, anchovy, and lemon sauce.

Prep: 2 h 50 min
Cook: 30 min
Total: 3 h 20 min
Serves: 4
kcal: 558
Difficulty: medium

Italian Snacks & starters Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gVeal eye round, trimmed
160 gTuna, drained
30 gCaper, rinsed and divided (to serve)
12 gAnchovy, drained
140 gMayonnaise
1Lemon, juiced
2 tbspOlive oil
1 cloveGarlic, crushed
1 tspSalt
¼ tspBlack pepper, ground
40 mlWater, cold

Equipment

oven, refrigerator, cutting board, knife, roasting pan, blender, instant read thermometer, mixing bowl, serving platter, plastic wrap, spoon, tongs

Instructions

Mise En Place
Gather and measure all ingredients; set out a board, knife, roasting pan, blender, thermometer, bowl, platter, and plastic wrap. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Season Veal
Rub the veal with olive oil, salt, black pepper, and crushed garlic, then place it in the roasting pan with the thickest side facing up. · 5 min
What to look for: The veal is lightly glossy and evenly seasoned.
Roast Veal
Roast at 204°C / 400°F until the center reaches 63°C / 145°F, then remove it promptly to keep the meat pale, juicy, and sliceable. · 30 min
When it is done: Center of the veal registers 63°C / 145°F on an instant read thermometer.
Chill Veal
Rest the veal for 15 minutes, wrap it tightly, and chill until fully cold so the muscle firms and slices cleanly. · 2 h 15 min
What to look for: The veal feels firm and cold throughout.
Blend Sauce
Blend tuna, mayonnaise, 20 g caper, anchovy, lemon juice, cold water, and pan juices if present until the sauce is smooth and pourable. · 8 min
What to look for: The sauce is pale beige, glossy, and thick enough to coat a spoon.
Slice Veal
Slice the chilled veal across the grain as thinly as possible, using a sharp knife and steady strokes to avoid tearing. · 7 min
What to look for: The slices are thin, even, and still moist.
Serve Cold
Arrange the veal on a platter, coat with tuna sauce, scatter the remaining caper, and serve cold as a Piedmont classic. · 5 min
What to look for: The veal is mostly covered with sauce and dotted with caper.

Nutrition (per serving)

kcal	558
Protein	44 g
Carbohydrates	2 g
of which sugars	1 g
Fat	42 g
of which saturated	7 g
Fibre	0 g
Sodium	1271 mg

Nutri-ScoreC

Allergens

Contains: eggs, fish

May contain: mustard

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Serve cold directly from the refrigerator within 15 minutes.

Ingredient substitutions

Veal eye round

Veal top round: Use a similarly lean veal cut and chill well before slicing.

Tuna

Tuna in olive oil: Drain before blending for a rich but balanced sauce.

Caper

Salt packed caper: Soak and rinse well so the sauce is not overly salty.

Anchovy

Anchovy paste: Use a little less because paste is concentrated and salty.

Mayonnaise

Egg yolk emulsion: Use a freshly made yolk and olive oil emulsion for a more traditional texture.

Lemon

Fresh lemon juice: Use freshly squeezed juice for the clean acidity expected in the sauce.