The veal tonnato (or vitel tonnè) is a classic of Italian cuisine, particularly from Piedmont. The recipe was described by Pellegrino Artusi at the end of the 19th century, but it seems that the combination of beef and tuna was already used in Renaissance cuisine.
It’s a tasty and easy-to-make main course that always wins everyone over and often serves as a starter. It’s essential that the slices of meat are very thin.
A protein-rich, gluten-free recipe.
The vitel tonnè is a great classic that in many families is always present on special occasions because it can be conveniently prepared in advance and enjoyed cold, making it very practical to prepare, even in summer, ideal to be served on hot summer days.
The classic Piedmontese recipe doesn’t include mayonnaise and mustard, but I like them and sometimes add them, of course, it’s optional.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stove, Slow fire
- Cuisine: Italian
- Seasonality: Summer, All seasons
- Energy 406.53 (Kcal)
- Carbohydrates 16.68 (g) of which sugars 3.89 (g)
- Proteins 26.83 (g)
- Fat 22.42 (g) of which saturated 5.89 (g)of which unsaturated 7.61 (g)
- Fibers 3.23 (g)
- Sodium 997.62 (mg)
Indicative values for a portion of 100 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 Easy Veal Tonnato
- 1.1 lbs veal (eye of round or silverside, tied)
- 2 carrots (about 7 oz)
- 1 onion (about 7 oz)
- 2 celery stalks
- 2 cloves garlic
- pieces bay leaves (optional)
- 6 cups water
- 1 cup ml dry white wine
- 3 tbsp extra virgin olive oil
- 1 tbsp coarse salt
- to taste black peppercorns
- 5.6 oz canned tuna (quality, I use Consorcio)
- 2 tbsp capers (desalted)
- 3 anchovies in oil (about 0.5 oz)
- 2 tbsp beef broth
- 0.04 oz fine salt
- 2 tsp extra virgin olive oil
- 7 oz mayonnaise (optional)
- 1.6 tsp mustard (optional)
- to taste lemon (in slices, for garnish)
- to taste chopped parsley (for garnish)
Tools
- Bowls
- Cutting board with 2 built-in side trays
- Knife sharp for meat
- Pot
- Immersion blender Braun, 1200 W of power
Steps for Easy Veal Tonnato
Cut the vegetables into large pieces and place them in a pot, along with the white wine, salt, 3 tablespoons of extra virgin olive oil, garlic, bay leaves (optional), and black peppercorns. Add 6 cups of water. Once it reaches a boil, let it simmer for about 30 minutes over low heat.
Then increase the heat and place the meat in the broth pot.
Once boiling again, lower the heat to a minimum and cook the veal covered (tied to keep its round shape and then cut even thin slices) for about 1 hour and 30 minutes. Ideally, use a kitchen thermometer and reach 149°F at the core; the meat should be slightly pink in the center.
Drain and let the meat cool at room temperature for at least an hour (retain the beef broth).
Then place it in the fridge for another hour to firm it up well to cut it into very thin regular slices (ideally, use a slicer).
Blend together drained tuna, drained anchovies, desalted capers, previously set aside beef broth (about 2 tablespoons), and 2 teaspoons of extra virgin olive oil. Then, optionally, add the mayonnaise and mustard.
Arrange the sliced meat on a serving platter and cover it with plenty of tuna sauce.
Cover the serving platter well and let the veal tonnato rest in the fridge for at least 4 hours.
Before serving, allow the veal tonnato to come to room temperature for about 30 minutes and then garnish it with some capers, lemon slices, and fresh chopped parsley (optional).
Notes and Tips
Alternative Tuna Sauce:
Blend all the following ingredients in a mixer: 5.3 oz drained canned tuna; 3 drained anchovies in oil, 2 hard-boiled eggs, half lemon juice, 1 tablespoon white vinegar, 2 tablespoons of previously set aside beef broth, a pinch of fine salt, pepper, and finally add 3.4 oz of extra virgin olive oil in a stream until the sauce reaches a creamy consistency.
Shopping Tips !!!
To chop the vegetables, I use this very handy cutting board with two built-in side trays: one to collect chopped food and the other for waste.
To prepare the tuna sauce, I used the very handy immersion blender from my Braun MultiQuick 9, with a power of 1200 W.
To slice the meat into very thin slices, I used this set of very sharp knives, ideal for cutting meat as well.
You can find all the items described above on Amazon at a special price by clicking on the respective links.
FAQ (Questions and Answers)
How do you store Veal Tonnato?
It can be stored in the refrigerator, well covered with food wrap. If you prepare it in advance, dress it with the tuna sauce only at the last moment. The tuna sauce cannot be frozen.
