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Vitello Tonnato


  • One piece of veal (topside-cut), weighing 700-800 g.
  • 150 g tuna fish in oil,
  • 250 g mayonnaise
  • 20 or 30 small pickled capers
  • 1 litre white wine,
  • 1 lemon
  • 1 onion
  • 2 cloves of garlic
  • 1 rib of celery
  • 1 carrot
  • 1 bay leaf
  • 1 small bunch of parsley
  • salt and pepper


For the veal, calculate a cooking time of half an hour, then a couple of hours to let it cool down. In the meanwhile, you will prepare the tuna fish sauce. For the meat, take a high pan, pour the wine and water in it such a quantity that it will cover fully the piece of meat. Add the carrot, the onion and the celery (after they have been cut into small pieces), and the two cloves of garlic (entire). Add the peel of one lemon, the bay leaf and the parsley (preserve some little leaves of parsley with which you will decorate the dish).Bring this broth to the boil; then immerse the veal in it, add salt and pepper, put the lid on the pan, and let boil for about one and a half hours.

Meanwhile, you have all the time for preparing the sauce. For it, you need a mixer. Insert in it tuna fish, capers and mayonnaise (in the listed doses, though you can vary them slightly according to your personal taste).Mix using small movements, at intervals; then the tuna fish sauce is ready.

Once the boiling time has elapsed, turn the flame off and let cool down, without removing the veal from the bouillon. Once cold, drain it and cut it into thin slices (for cutting it well, you will need a knife with a sharp edge).
Place the veal slices on the service plate immediately and cover them with the tuna fish sauce and with some tufts of chopped parsley. Put the plate in the fridge and take it out one hour before serving.


capers, salt, dish, tuna fish