Slices of veal topped with mayo and rocket leaves, on an oval dish

Vitello tonnato

Name: Vitello tonnato
Total time: 4 h
Yield: serves 6 as a starter
Ingredients: 1 stick celery roughly sliced; 1 carrot roughly sliced; 1 bay leaf; 2 sprigs thyme; 1 onion peeled and quartered; 700g (ask for girello or eye fillet) veal joint; 2 egg yolks; 1 lemon juiced; 1 tsp Dijon mustard; 100g (undrained weight) tinned tuna in oil the best quality you can find; 2 anchovies; 1 tbsp capers rinsed and drained; 100ml olive oil; to serve rocket

Published: August 27, 2015 at 7:00 AM

Save recipe

serves 6 as a starter

Easy

Total time: 4 hrs

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Vitello tonnato is a northern Italian classic consisting of cold sliced veal served with tuna mayonnaise. This is our version and once you try it, you'll love it too.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

1 stick celery

roughly sliced
1 carrot

roughly sliced
1 bay leaf
2 sprigs thyme
1 onion

peeled and quartered
700g (ask for girello or eye fillet) veal joint
2 egg yolks
1 lemon

juiced
1 tsp Dijon mustard
100g (undrained weight) tinned tuna in oil

the best quality you can find
2 anchovies
1 tbsp capers

rinsed and drained
100ml olive oil
to serve rocket

Nutrition: per serving

kcal338
fat21.9g
saturates3.8g
carbs3.4g
sugars0g
fibre1.1g
protein31.4g
salt0.5g

Method

step 1

Put the celery, carrot, herbs and onion in a pan that is just big enough to fit the veal. Add 1.2 litres of water, bring to the boil and simmer for five minutes. Add the veal, checking that it is just covered by the water. Bring back to the boil then turn off the heat, cover and leave to cool for three hours. The internal temperature should be 55C or above. Cover and chill for at least 1 hour, until firm enough to carve easily.
step 2

To make the mayonnaise, put the egg yolks, half the lemon juice and mustard in a blender. Switch on, and with the motor running, pour the oil in a thin stream. When all the oil is absorbed, add the anchovies, capers and tuna, and blend until combined. Season to taste with salt and the remaining lemon juice. Slice the veal as thinly as you can, and serve with the mayonnaise drizzled on top and a few rocket leaves to decorate.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue