Vitello Tonato - Veal with Tuna Sauce
recipe

A delicious Italian dish made with tender veal and a creamy tuna sauce, perfect for summer gatherings.
Preparation time: 2 hours (including cooking and cooling)
Serving size: 6-8

Ingredients

For the Veal:
- 1–2 kg veal roast
- 0.5 L white wine
- 0.5 L cold water
- 2-3 sprigs of rosemary
- 0.5 dl chopped sage leaves
- 2 celery stalks, chopped
- 2 garlic cloves, sliced
- 2 bay leaves
- Salt and black or white pepper
For the Tuna Sauce:
- 2 hard-boiled eggs + 1 yolk
- 1 can of tuna in oil, drained
- 5 large capers (30 g), stems removed
- 3 anchovies
- 2 tsp red wine
- 1.5 tsp white wine vinegar
- 1 dl olive oil
- For garnish: anchovies and a large stemmed caper, flaky sea salt, olive oil

Instructions

1. Rinse and dry the veal roast. Remove the membranes and cut the roast lengthwise into 2-4 pieces about 5 cm thick.
2. Sear the pieces lightly in olive oil. Insert a meat thermometer into the thickest part of the roast.
3. Place the meat in a large pot. Pour in the wine and water to cover the meat. Add rosemary, sage, celery, garlic, bay leaves, salt, and pepper.
4. Cook the meat until the internal temperature reaches 68-70 degrees Celsius (155-158 degrees Fahrenheit). Remove the meat from the liquid, wrap in foil, and let it cool at room temperature. Refrigerate.
5. Prepare the tuna sauce: Measure all sauce ingredients into a blender and blend until smooth. Taste and add more oil if needed.
6. Assemble the dish: Spread a generous layer of sauce on a plate. Slice the veal thinly and arrange it over the sauce. Add another dollop of sauce beside the slices.
7. Garnish the plates with capers and anchovies. Sprinkle with flaky sea salt and drizzle with olive oil.
Vitello tonnato is served cold and is a perfect treat for summer parties or family meals.

Nutritional Information (per serving)

- Energy: 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Salt: 1 g

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