Veal tonnato without mayonnaise is a traditional Piedmontese main course that is generally very appreciated due to its decorative appearance and tasty flavor.
Made with thinly sliced veal, it is then covered with a delicious and fresh tuna-based sauce.
Recently, trends have introduced the addition of mayonnaise during the preparation of the sauce, but following the traditional recipe, you will not miss it and you will get a lighter dish.
Besides being delicious, veal tonnato has the advantage of being prepared in advance, which makes it very convenient to make when you have guests.
In this case, you can cook the meat and prepare the sauce the previous day, then slice and stuff the meat on the day you serve the dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Energy 547.83 (Kcal)
- Carbohydrates 7.13 (g) of which sugars 2.19 (g)
- Proteins 47.52 (g)
- Fat 33.78 (g) of which saturated 10.87 (g)of which unsaturated 15.35 (g)
- Fibers 1.60 (g)
- Sodium 717.04 (mg)
Indicative values for a portion of 247 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs veal (veal eye round in net)
- 1 onion (medium yellow)
- 1 carrot (large or two small)
- 1 stalk celery
- 1 potato (medium/small)
- 5 oz white wine
- 1 sprig rosemary
- 2 leaves bay
- 10.5 oz tuna in oil
- 2 egg yolks
- 4 fillets anchovies in oil
- 2 pickles
- to taste capers (salted)
- lemon juice (half lemon)
- 3 tablespoons extra virgin olive oil
- to taste meat broth (cooking)
- to taste black pepper (optional)
- to taste salt
Tools
- Large saucepan
- Blender or mixer
- Roast knife
Preparation
To prepare veal tonnato without mayonnaise, place about 2 quarts of water, the onion, carrot, and celery cleaned and coarsely chopped in a large saucepan.
Add 1 medium/small potato peeled and halved, 2 bay leaves, 1 sprig of rosemary, and more than half a glass of white wine. Cover the saucepan with a lid and bring to a boil over high heat.
Then salt and immerse the veal eye round in its net. It should be covered with the broth, if necessary add boiling water.
When the broth returns to a boil, lower the heat, cover with a lid leaving a side vent, and let it simmer on low heat.
The ideal cooking time for having meat of the indicated weight that is pink in the center but does not release blood is about one hour and fifteen minutes. If you prefer it more cooked, cook for one and a half hours.
If you want to be sure it’s cooked, insert a long skewer into the meat, if no blood comes out, it is cooked.
However, it’s important not to extend the cooking time too much.
When the eye round is cooked, turn off the heat and let it cool in the cooking broth.
Meanwhile, boil 2 eggs for 7/8 minutes, then immerse them in cold water and wait until they are well cold before peeling them.
When the meat is cold, remove it from the broth, saving the latter.
From this, we will take some broth, the carrot, and the potato for the ongoing preparation.
We can then use the remaining broth later after straining it, perhaps for preparing pasta or to add more flavor to other dishes.
Remove the veal eye round from the net and slice the meat as thinly as possible.
In the blender, combine the tuna drained from its oil, well-rinsed capers, anchovy fillets, pickles, the yolks of the boiled eggs, the potato, and the carrot cooked with the meat.
Then add the filtered juice of half a lemon, 3 tablespoons of extra virgin olive oil, and optionally a grind of black pepper.
To give the sauce the right consistency, while blending it, add small amounts of broth.
It should not be too liquid, nor excessively dry.
Once the sauce is ready, start laying the slices on the serving plate alternating them with the sauce.
Decorate as desired with capers, but also with cherry tomatoes and parsley to add color to the dish.
The veal tonnato without mayonnaise is now ready.
Serve at room temperature or cold.
Storage
Store in the fridge, in an airtight container, for about 2 days.
Store in the fridge, in an airtight container, for about 2 days.
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