Vitello tonnato recipe platter

Vitello Tonnato - Veal With Tuna Sauce and Capers

This is one of the most famous Italian antipasto platter, sometimes served as a more filling course.
4.75 from 4 votes
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Course: Antipasto, Main Course
Cuisine: Italian
Keyword: antipasto, veal, vitello
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 312114kcal
Author: Nonna Box


Ingredients for the Veal

  • 1.25 kg piece boneless veal topside
  • 1 cloves garlic
  • 2 bay leaves
  • 2 celery sticks halved
  • 1 small carrot peeled
  • 6 black peppercorns
  • 500 dry white wine

Ingredients for the Sauce

  • 2 large eggs
  • 1 fat clove garlic peeled
  • 275 ml Italian extra virgin olive oil
  • 2 dessertspoons white wine vinegar
  • 75 g best-quality tuna in a jar drained – if there’s a little more tuna, it doesn’t matter
  • 2 tinned anchovy fillets drained
  • tbsp salted capers rinsed and drained
  • 1 tbsp lemon juice or more, to taste
  • Sea salt and freshly milled black pepper

Ingredients for Garnish:

  • 1 tbsp extra capers
  • 4 tinned anchovy fillets drained and very thinly sliced
  • 1 lemon sliced


  • Pre-heat the oven to 180°C
  • Put the veal in a medium roasting dish and rub the whole piece of meat with some salt and then cover completely with a little olive oil (use your fingers to do this).
  • Pour over the wine and add garlic, the bay leaves, the celery, the carrot and the peppercorns and the wine.
  • Then, roast the veal for about an hour, remove and allow to cool.
  • For the sauce you need to make a mayonnaise first by breaking the whole eggs straight into the blender or food processor, add the garlic clove and salt to taste and pour the oil, in a steady trickle with the motor running, into the jug.
  • Switch the machine on.
  • Be aware that the sauce will curdle if you add it all too quickly.
  • Once you have added all the oil, add the white wine vinegar and blend and blend before adding the tuna, the anchovy fillets and the capers.
  • Blend again until the sauce is smooth, add the salt, pepper and lemon and taste and correct until you’re satisfied – the sauce can be made ahead of time and kept in the refrigerator until you need to use it.
  • When the veal is ready, remove from the oven and set aside to cool down.
  • Once cool, remove from the oven dish and discard the vegetables, the bay leaves, the peppercorns and the rest of the wine.
  • Slice the meat thinly and arrange it in a large serving platter – either a deep serving platter or a shallow serving dish.
  • Spoon the sauce over the meat and garnish with anchovy slices, capers and lemon slices or serve the modern way on watercress, with sauce on the side and garnished as you choose.


Serving: 100g | Calories: 312114kcal | Carbohydrates: 9771g | Protein: 545g | Fat: 376g | Saturated Fat: 77g | Cholesterol: 1380mg | Sodium: 20843mg | Potassium: 270869mg | Fiber: 5g | Sugar: 3606g | Vitamin A: 10725IU | Vitamin C: 68.5mg | Calcium: 34070mg | Iron: 1028.8mg
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