Vitello tonnato

Vitello tonnato

Based on 27 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
1440
min.
Resting

Ingredients

Servings2
¼ kg
veal roast (from leg or loin)
¼ stalk
celery
¼
carrot
¼
onion
¼
leek
87½ ml
white wine
¾
bay leaves
1 sprigs
thyme
cloves
garlic (divided)
anchovies
½ tbsp
capers
¾ tbsp
mayonnaise
87½ ml
olive oil
lemons (juice, divided)
100 g
canned tuna
parsley for garnish
capers for garnish
salt
pepper
MetricImperial

Utensils

cooking string, cutting board, knife, large heavy-bottomed saucepan, blender or food processor, citrus press, plastic wrap, serving platter

How-To Videos

how-to-cut-an-onion

How to cut an onion

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal541
Protein31 g
Fat40 g
Carb6 g
  • Step 1/5

    Trim excess fat from the veal and truss it with cooking string. Roughly chop celery, carrot, onion, and leek
    • ¼ kg veal roast
    • ¼ stalk celery
    • ¼ carrot
    • ¼ onion
    • ¼ leek
    • cooking string
    • cutting board
    • knife

    Trim excess fat from the veal and truss it with cooking string. Roughly chop celery, carrot, onion, and leek

  • Step 2/5

    In a large, heavy-bottomed saucepan, combine wine, vegetables, bay leaves, and thyme. Peel and smash some garlic and add as well. Add about 7 cm/3 in. of water and bring to a boil. Add veal and return to a boil, then turn off heat. If needed, add more hot water to just cover veal. Cover pot and let veal steep and cool in the liquid for approx. 3 hours.
    • 87½ ml white wine
    • ¾ bay leaves
    • 1 sprigs thyme
    • 1 cloves garlic
    • large heavy-bottomed saucepan

    In a large, heavy-bottomed saucepan, combine wine, vegetables, bay leaves, and thyme. Peel and smash some garlic and add as well. Add about 7 cm/3 in. of water and bring to a boil. Add veal and return to a boil, then turn off heat. If needed, add more hot water to just cover veal. Cover pot and let veal steep and cool in the liquid for approx. 3 hours.

  • Step 3/5

    While veal cools, make the sauce. In a blender or food processor, blend remaining peeled garlic, anchovies, and capers until finely chopped. Add mayonnaise, olive oil, juice of half a lemon, and tuna, and blend until combined. Add salt and pepper to taste, as well as additional anchovies and capers, if you desire.
    • ¼ clove garlic
    • anchovies
    • ½ tbsp capers
    • ½ tbsp mayonnaise
    • 87½ ml olive oil
    • lemon (juice)
    • 100 g canned tuna
    • salt
    • pepper
    • blender or food processor
    • citrus press

    While veal cools, make the sauce. In a blender or food processor, blend remaining peeled garlic, anchovies, and capers until finely chopped. Add mayonnaise, olive oil, juice of half a lemon, and tuna, and blend until combined. Add salt and pepper to taste, as well as additional anchovies and capers, if you desire.

  • Step 4/5

    Reserve a third of the sauce for later. Thinly slice the cooled veal. Spread a serving platter with some of the remaining sauce, and layer some veal slices on top. Cover with another layer of sauce, then another layer of meat. Repeat until all of the meat and sauce is used, with the final layer being sauce. Cover and refrigerate for at least 24 hours.
    • plastic wrap
    • serving platter
    • cutting board
    • knife

    Reserve a third of the sauce for later. Thinly slice the cooled veal. Spread a serving platter with some of the remaining sauce, and layer some veal slices on top. Cover with another layer of sauce, then another layer of meat. Repeat until all of the meat and sauce is used, with the final layer being sauce. Cover and refrigerate for at least 24 hours.

  • Step 5/5

    Bring dish to room temperature. Meanwhile, chop parsley and slice remaining lemon. Garnish dish with lemon slices, parsley, and capers, and serve with reserved sauce on the side. Enjoy!
    • lemon
    • parsley for garnish
    • capers for garnish

    Bring dish to room temperature. Meanwhile, chop parsley and slice remaining lemon. Garnish dish with lemon slices, parsley, and capers, and serve with reserved sauce on the side. Enjoy!

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