Vitello tonnato

Ingredients

• 800 gveal topside
• 1 cantuna in oil
• 150 gmayonnaise
• 3 tbsp (45 ml)capers
• 3anchovy fillets in oil
• 50 mllemon juice
• to tastesalt
• to tasteblack pepper
• 1–2bay leaves

Instructions

1. 1

   Blend the sauce

   Blend the tuna with the capers, anchovies and mayonnaise.

2. 2

   Season the sauce

   Season with salt and pepper, then add plenty of lemon juice to taste.

3. 3

   Check the salt

   Use caution with the salt if your capers have been soaked to remove their saltiness.

4. 4

   Keep the anchovies

   Do not leave out the anchovies; they give the sauce its extra savoury lift.

5. 5

   Slice the veal

   Cut the veal into thin slices and arrange them on a serving platter.

6. 6

   Add the sauce

   Spoon or spread the tuna sauce over the veal.

7. 7

   Garnish the platter

   Garnish with capers and lemon slices, or, if you like, lemons preserved in oil.

What is vitello tonnato?

Vitello tonnato is a northern Italian dish, associated especially with Piedmont, of sliced veal served with a tuna-based sauce. The contrast between delicate meat and a creamy, tangy, savoury dressing is what makes it distinctive.

This version keeps the sauce simple: tuna, mayonnaise, capers, anchovies and lemon. It is served cool, making it well suited to a starter or a relaxed meal prepared ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 566 calories, 0g protein, 0g carbs, 0g fat.

The veal provides most of the protein, while the tuna adds more; mayonnaise and oil contribute much of the fat. There is no starchy ingredient in the listed recipe, so serve it with potatoes or bread and a generous salad if you want a more balanced plate.

The veal and its preparation

Veal topside: this lean cut can be sliced neatly when cooked and thoroughly chilled. The supplied method starts with the meat ready to slice and does not give cooking instructions, so follow your chosen method for cooking the veal before assembling the dish.

Thin slices: aim for even slices so they lie neatly on the platter and take on some sauce. A sharp knife makes this easier, particularly once the meat is cold.

Building the tuna sauce

Tuna and mayonnaise: blend these together for the sauce’s creamy base. Drain excess oil from the tuna if the mixture seems too loose.

Capers and anchovies: both bring a salty, savoury edge. Blend them in well, but taste before adding salt because the capers and anchovies may already be quite salty.

Lemon juice: add it generously, as directed, but taste as you go so the sauce stays bright without becoming too sharp.

Getting the texture right

Smooth sauce: blend until the tuna and anchovies are evenly incorporated, with no large pieces left. If it is too thick to spread, adjust gradually with a little more lemon juice.

Neat slices: keep the veal cold while slicing and arrange it in a slightly overlapping layer. Spread the sauce over the meat rather than piling it all in one spot.

Timing and serving

Make-ahead: the sauce can be blended while the cooked veal chills, then the platter can be assembled shortly before serving. Keep both components refrigerated until needed.

To serve: the method suggests capers and lemon slices as a garnish, with lemons preserved in oil as an alternative. Serve alongside a crisp salad or bread to make the platter part of a fuller meal.

Balancing the flavours

Salt: capers, anchovies and mayonnaise all contribute seasoning, so add salt only after tasting the blended sauce. This is especially important if using capers that have been soaked.

Savouriness: keep the anchovies in the mixture; they add depth rather than making the sauce taste simply fishy. Lemon juice helps balance their saltiness and the richness of the mayonnaise.

Recipe notes & tips

• Chill the cooked veal well before slicing for neater, thinner pieces.
• Drain the tuna if it carries a lot of oil, especially if you prefer a firmer sauce.
• Taste the sauce before adding salt, since capers and anchovies can be salty.
• Add the lemon juice gradually and adjust it to your taste.
• Spread the sauce evenly so each slice of veal gets some.
• Keep the assembled platter chilled until just before serving.

Variations

• Extra lemon: add a little finely grated lemon zest for a brighter aroma.
• Chunkier sauce: pulse the mixture briefly and leave some caper pieces whole.
• More capers: scatter extra capers over the platter for a sharper, brinier finish.
• Herb garnish: add chopped parsley just before serving for a fresh note.
• Lemon garnish: use lemon slices or lemons preserved in oil, as suggested in the method.

Common mistakes to avoid

• Skipping the anchovies: they provide the sauce’s savoury lift, so keep them in.
• Over-salting: capers and anchovies are already salty; taste the sauce before seasoning.
• Adding lemon all at once: pour it in gradually and taste to avoid an overly sharp sauce.
• Slicing warm veal: warm meat is harder to cut thinly; chill it first.
• Uneven coating: spread the sauce across the veal rather than leaving thick patches.

How to store

Store the veal and sauce covered in the fridge, or keep the assembled platter covered, and eat within 2 days. Serve chilled; if the sauce has thickened, stir it before spreading or serving.

Frequently asked questions