How to Make Vitello Tonnato: A Classic Italian Veal with Tuna Sauce

 

Looking for something a little different to serve at your next dinner party or summer gathering? Vitello Tonnato — also known as veal with tuna sauce — is an elegant and surprisingly simple Italian dish from the Piedmont region. Served cold, it features thinly sliced poached veal topped with a creamy, tangy tuna and caper sauce. Despite the unusual combination, this dish is a beloved staple in Northern Italian cuisine and a true hidden gem.

--- published by foodie Parmod.

🥩 What Is Vitello Tonnato?

Vitello tonnato (pronounced vee-TELL-oh ton-NAH-toh) literally means “veal with tuna” in Italian. The dish is made by gently poaching a joint of veal and then serving it chilled with a smooth sauce made from tuna, mayonnaise, anchovies, capers, and lemon juice. It’s usually served as an antipasto (starter), especially in summer, though it also works as a light main course.

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📝 Ingredients for Vitello Tonnato (Serves 6)

For the veal:

1kg veal topside or silverside

1 carrot, peeled and chopped

1 celery stick, chopped

1 onion, peeled and halved

2 bay leaves

A few sprigs fresh parsley

6 black peppercorns

Salt, to taste

For the tuna sauce:

200g tinned tuna in olive oil (drained)

4 anchovy fillets

2 tbsp capers (plus extra for garnish)

200g good-quality mayonnaise

Juice of 1 lemon

2–3 tbsp veal poaching stock

Freshly ground black pepper

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🍳 How to Make Vitello Tonnato: Step-by-Step

1. Prepare and poach the veal

Place the veal in a large saucepan and cover with cold water. Add the chopped carrot, celery, onion, bay leaves, parsley, peppercorns, and a generous pinch of salt. Bring to the boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface.

Poach the veal gently for around 1½ to 2 hours, or until it’s fully cooked and tender. Remove from the heat and allow the meat to cool in the liquid. This helps keep it juicy.

2. Chill the veal

Once cooled, remove the veal from the stock and wrap it in cling film. Chill in the fridge for several hours or overnight to make slicing easier. Reserve some of the stock for the sauce.

3. Make the tuna sauce

In a blender or food processor, combine the tuna, anchovies, capers, lemon juice, and mayonnaise. Blend until smooth. Add a few tablespoons of the veal stock to loosen the sauce and give it more depth. Season with pepper to taste. Chill until ready to serve.

4. Slice and serve

Use a very sharp knife to slice the veal as thinly as possible — ideally paper-thin. Arrange the slices on a serving platter or individual plates. Spoon over the tuna sauce, covering the veal evenly. Garnish with extra capers and a few parsley leaves if desired.

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🍽️ How to Serve Vitello Tonnato

Vitello tonnato is traditionally served cold, making it perfect for summer lunches, buffet tables, or elegant starters. Pair it with:

A crisp green salad

Crusty Italian bread or focaccia

Light white wines like Gavi or Verdicchio

It also works beautifully as part of an antipasti platter with olives, cured meats, and grilled vegetables.

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💡 Tips for Perfect Vitello Tonnato

Use good-quality tuna – preferably in olive oil, not brine.

Chill properly – both the meat and sauce should be well chilled before serving.

Make ahead – This dish can be fully prepared a day in advance and assembled just before serving.

Don’t overblend – The sauce should be creamy but not runny. Add stock gradually to get the right consistency.

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🇮🇹 Why Vitello Tonnato Deserves a Place at Your Table

Though it might sound like an unusual pairing, veal and tuna work remarkably well together. The savoury richness of the tuna sauce complements the delicate flavour of the veal, creating a dish that’s light yet luxurious. In Italy, it’s a favourite during festive occasions and hot weather, loved for its elegance and subtle depth.

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❤️ Final Thoughts

Vitello tonnato is proof that sometimes the most unexpected combinations are the most delicious. It’s a true gem of Northern Italian cooking — stylish, summery, and surprisingly easy to make at home. Whether you’re impressing dinner guests or exploring new flavours in the kitchen, this classic dish won’t disappoint.

So, grab a good bottle of white wine, fire up your blender, and let the flavours of Piedmont come to life in your own kitchen.

--- write ✍️ by foodie Parmod.

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