Veal with Tuna Sauce without Mayonnaise is a classic of Piedmontese cuisine. A not very demanding recipe, but extraordinarily good and impressive. The vitel tonnè was born at the court of the Savoy, although the name might be misleading and make one think of a French cuisine recipe. In this version, in which I followed the guidelines of chef Davide Scabin, the ancient-style veal with tuna sauce is partially cooked by browning it in a pan and then continuing the cooking in the oven. If you prefer the version of Veal with Tuna Sauce with Mayonnaise, you can find it here. The ancient-style Veal with Tuna Sauce is a delicious and refined appetizer, or a cold main dish, ideal for summer evenings with company. Let’s prepare it together.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 514.96 (Kcal)
- Carbohydrates 3.75 (g) of which sugars 2.92 (g)
- Proteins 41.80 (g)
- Fat 34.59 (g) of which saturated 11.19 (g)of which unsaturated 13.71 (g)
- Fibers 0.23 (g)
- Sodium 1,146.88 (mg)
Indicative values for a portion of 163 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 for Veal with Tuna Sauce without Mayonnaise
- 1.1 lbs veal (eye of round)
- 4.5 oz canned tuna in oil (drained)
- 1 clove garlic
- 1 tsp salt
- to taste pepper
- 1/3 cup white wine
- 2/3 cup whole milk
- 0.7 oz anchovies in oil
- 0.7 oz capers
- 4 eggs (hard boiled)
- 1 tbsp marsala wine
- 3 tbsp extra virgin olive oil
- 3 tbsp vegetable broth
- to taste pickled caper berries
Tools needed for Veal with Tuna Sauce without Mayonnaise
- 1 Pan
- Kitchen Twine
- 1 Blender
- 1 Small Pan
- 1 Knife
- 1 Cutting Board
- 1 Tongs
- 1 Scissors
- Aluminum
Preparation of Veal with Tuna Sauce without Mayonnaise
If your butcher hasn’t done it, get some kitchen twine and tie the roast well to keep its shape during cooking.
Put a pan on the heat and add a tablespoon of oil, taken from the total, and the clove of garlic. Let it heat and place the roast inside.
Brown on all sides over low heat, and precisely because the meat is roasted and not boiled, the juices that will remain inside will make it more tender and flavorful.
Now add the tuna, drained from its conservation oil, the anchovies, and the capers. When the tuna is toasted, deglaze with white wine.
Let the wine reduce a bit and add the milk. At this point, the roast should be placed in a preheated oven at 350°F.
Leave it in for 8 minutes, then take it out of the oven, turn the roast, and continue cooking for another 8 minutes.
Once cooked, take the roast out of the oven, cover with aluminum foil, and let it cool at room temperature.
While waiting for the roast to cool, take a small pan, put the eggs inside, cover them with cold water, and cook for 7-8 minutes from the first boil.
After the time has passed, immerse the eggs in a bowl of very cold water and proceed to shell them.
In the blender glass, place the cooking juices after removing the roast and eliminating the garlic. Start blending, adding the hard-boiled eggs.
After a few seconds, also add the remaining oil, the vegetable broth, and the Marsala. Continue blending until a smooth and homogeneous cream is obtained, then place the sauce in the fridge for half an hour to thicken.
In the meantime, remove the string from the meat and slice it as thin as possible with a sharp kitchen knife. Ideally, it should be sliced with a meat slicer; those who have it should use it.
Arrange the meat on a serving dish and place the sauce on top. If desired, add pickled caper berries or desalted capers.
Veal with Tuna Sauce without Mayonnaise is ready. Enjoy your meal!
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