Diego Rossi’s vitello tonnato

Ingredients

• 300 gveal joint
• 1 sprigthyme
• 1 clove, peeledgarlic
• to tasteextra-virgin olive oil
• to tastesalt
• 1egg
• 3egg yolks
• 2 teaspoonsfresh lemon juice
• 1 teaspoonvinegar
• 1 teaspoonDijon mustard
• 500 mlsunflower oil
• to tastesalt
• 250 gtinned tuna in olive oil
• 5 filletsanchovies in oil
• 1 teaspoon small capers, plus a handful for garnishcapers

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Sear the veal

   Heat a non-stick frying pan and coat it with a little oil. Season the veal with salt and sear it on both sides, adding the garlic and thyme to the pan as it browns.

3. 3

   Roast the meat

   Transfer only the meat to the oven and cook until the centre reaches 45–50°C. Set aside any cooking juices.

4. 4

   Make the mayonnaise

   Make a mayonnaise with the whole egg, egg yolks, lemon juice, vinegar, mustard, sunflower oil and salt to taste.

5. 5

   Blend the sauce

   Blend the mayonnaise with the tuna, anchovies and capers.

6. 6

   Chill the siphon

   Transfer the sauce to a cream-whipper canister and charge it with nitrogen. Refrigerate it to chill.

7. 7

   Arrange the veal

   Cut the meat into thin slices and arrange them in concentric circles in the centre of the plate, alternating with the tuna sauce.

8. 8

   Finish the plate

   Finish with the veal juices, capers, a drizzle of extra-virgin olive oil, sea salt and black pepper.

What is vitello tonnato?

Vitello tonnato is a Piedmontese dish of cold, thinly sliced veal served with a tuna-based sauce. It brings together meat and fish in a creamy, savoury combination that is especially suited to a carefully arranged starter.

This version keeps the traditional pairing but aerates the sauce in a cream whipper, giving it a lighter texture alongside the seared and roasted veal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4900 calories, 112g protein, 9g carbs, 487g fat.

The veal, tuna, egg and egg yolks provide most of the protein, while sunflower oil and olive oil contribute most of the fat. The recipe contains little carbohydrate apart from small amounts in the seasonings and sauce ingredients. Serve it with salad or vegetables for a more balanced plate.

The veal and its cooking juices

Searing: Brown the veal on both sides in a lightly oiled pan, adding thyme and garlic as it cooks. The recipe then roasts the meat on its own, leaving the aromatics behind in the pan.

Temperature: Remove the meat when its centre reaches 45–50°C, as specified in the method. Keep the pan juices to spoon over the finished plate.

Building the tuna sauce

Mayonnaise: The whole egg and yolks form the base, while lemon, vinegar and Dijon mustard add sharpness. Add the sunflower oil as you make the mayonnaise so it emulsifies into a smooth sauce.

Tuna and capers: Blend the tuna, anchovies and small capers into the mayonnaise. The tuna gives the sauce its body, while the anchovies and capers bring a salty, savoury edge.

Using the cream whipper

Chilling: Once blended, transfer the sauce to the whipper and refrigerate it to cool. A cold sauce is easier to pipe neatly when you assemble the plate.

Charging: The method calls for nitrogen in the siphon. Follow the instructions for your particular cream whipper and use only a gas and charger compatible with that equipment.

Slicing and arranging

Thin slices: Cut the veal thinly so each piece can be arranged neatly and eaten with the sauce. Let the meat rest before slicing if needed to make handling easier.

Concentric circles: Place the slices in the centre of the plate, alternating them with the tuna sauce as directed. Finish with the reserved juices, capers, olive oil, sea salt and black pepper.

Serving ideas

Side dishes: Serve with a simple green salad or lightly dressed vegetables to add freshness beside the rich sauce. Crusty bread is also useful for any sauce left on the plate.

Timing: The recipe does not give an overall cooking time, so use the stated oven temperature and centre temperature as your guides. Chill the sauce before plating, then assemble the veal shortly before serving.

Recipe notes & tips

• Measure the centre temperature with a thermometer rather than judging the veal by colour.
• Keep the veal cooking juices so they can be used to finish the plate.
• Blend the tuna sauce until smooth before transferring it to the cream whipper.
• Chill the filled whipper before plating, as the method directs.
• Slice the veal thinly and arrange it just before serving.

Variations

• Extra capers: Add a few more on top for a sharper, brinier finish.
• More lemon: Add a little extra lemon juice to the sauce for a brighter taste.
• Leafy side: Serve with peppery salad leaves for a fresh contrast.
• Rustic plating: Arrange the veal flat on a platter and spoon the sauce between the slices.
• Bread accompaniment: Serve with crusty bread to make the plate more substantial.

Common mistakes to avoid

• Overcooking the veal: Check the centre with a thermometer and use the recipe's 45–50°C target.
• Skipping the pan juices: Set them aside after roasting so they can finish the dish.
• Lumpy mayonnaise: Blend the mayonnaise thoroughly before adding the tuna and other sauce ingredients.
• Warm sauce: Refrigerate the sauce in the whipper before serving it.
• Thick slices: Cut the veal thinly so it is easy to arrange and eat with the sauce.

How to store

Refrigerate leftover veal and sauce promptly in separate, covered containers and use within 2 days. Keep the sauce chilled; reheat the veal gently if you prefer it warm, and avoid reheating the sauce.

Frequently asked questions