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Vitello Tonnato

Veal with a tuna and capers sauce


800 g veal loin

1 bottle of dry white wine

1 yellow onion

1 carrot

2 garlic cloves

2 dry bay leaves

60 g capers

224 g canned tuna, drained (2 small cans)

190 g mayonnaise

1 table spoon of fresh lemon juice


Peel the onion and the carrot and slice them.

Put your veal in a bowl, add the sliced onion, carrot, garlic cloves and bay leaves cut into pieces.

Pour the bottle of wine over the veal and refrigerate overnight.

The next morning, put the veal and its marinade in a tall pan, add water or chicken stock to cover the meat if necessary.

Bring to a boil, cover tightly and simmer over low heat for one and a half hours.Take your meat out and let it cool.

In a food processor blend the capers and the tuna.

Add the mayonnaise and the lemon juice and continue to blend until you obtain a creamy sauce.

Slice your veal very thinly (3mm slices).

Arrange the slices in a serving dish.

Cover the slices completely with your sauce. If your dish is small you can make two layers of meat and sauce.

Decorate the top with a few capers and refrigerate until ready to serve.


  1. This is a completely new preparation for me, Francesca, and one I’d love to try it. I’m not familiar with fish and meat being combined like this and can only imagine how the flavors meld. I love it when I visit a blog and learn something new. Thank you for today’s lesson. 🙂

    • Wow, I am surprised as I thought Vitello Tonnato to be a very well-known dish across the world. I guess I was wrong 😉 I really like it, and as you may have guessed I do a sous-vide version 🙂

    • Hi! Sorry I did not get back to you earlier, i am in Italy and did not have the internet connection until today! This recipe is a typical North Italian recipe and we usually eat this during the summer months. I hope you will enjoy it!

    • Hi Stefan, sorry I did not get back to you earlier I am in Italy and did not have the internet connection until today. am glad you like the post. It is a good idea to add a bit of the cooking liquid and some people even add a few anchovies. It is a great recipe to eat during the summer!
      Talk to you soon!

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