How do you serve Vitello Tonnato?

Vitello Tonnato is usually served cold as a starter or light main course. The veal is sliced thinly and covered with the tuna sauce.

Where does Vitello Tonnato originally come from?

Vitello Tonnato originally comes from the Italian region of Piedmont.

Which wine pairs well with Vitello Tonnato?

A light, dry white wine such as a Pinot Grigio pairs well with Vitello Tonnato due to the subtle flavors of the dish.

Vitello tonnato

Name: Vitello tonnato
Cook time: 15 min
Total time: 15 min
Ingredients: Veal:; 1 veal roast 800 to 900g; 1 knob of butter, 3 tbsp olive oil; Pepper and salt; Tuna sauce:; 270 g can of tuna in juice; 2 hard-boiled eggs; 6 anchovy fillets; 2 tbsp capers; 100 g fresh mayonnaise; 2 tbsp olive oil; Juice of 1 lemon; Pepper and salt; 150 to 200 ml chicken broth; Garnish:; 4 handfuls of arugula; 4 tsp capers; 1 tomato sliced

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15min

Fine slices of veal roast and a delicious tuna sauce, an Italian classic that I am crazy about. Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

Veal:
1 veal roast 800 to 900g
1 knob of butter, 3 tbsp olive oil
Pepper and salt

Tuna sauce:
270 g can of tuna in juice
2 hard-boiled eggs
6 anchovy fillets
2 tbsp capers
100 g fresh mayonnaise
2 tbsp olive oil
Juice of 1 lemon
Pepper and salt
150 to 200 ml chicken broth

Garnish:
4 handfuls of arugula
4 tsp capers
1 tomato sliced

Veal:
1 veal roast 800 to 900g
1 knob of butter, 3 tbsp olive oil
Pepper and salt

Tuna sauce:
270 g can of tuna in juice
2 hard-boiled eggs
6 anchovy fillets
2 tbsp capers
100 g fresh mayonnaise
2 tbsp olive oil
Juice of 1 lemon
Pepper and salt
150 to 200 ml chicken broth

Garnish:
4 handfuls of arugula
4 tsp capers
1 tomato sliced

Preparation method

How do you make this?

Season the veal roast with pepper and salt. Heat butter and oil together in a pan and sear the roast on each side until you have a nicely colored crust, about 2 min. per side over medium heat; the duration of searing also depends on the thickness of the roast. A short thick piece will need to cook longer than a flat long piece. Let it cool for 1 hour in the refrigerator so that you can slice it more easily later.

Sauce: Put all the ingredients in a blender and mix until smooth, adding some cold chicken broth if necessary to achieve the desired thickness.

Cut the tomatoes into quarters, remove the pulp, and slice everything into fine strips.

Slice the roast thinly, spread some tuna sauce over it, and place the rest on the table; finish with arugula, tomatoes, and capers.