Vitello tonnato is a classic Italian dish that blends tender veal with a creamy tuna sauce. It might sound unusual, but the combination is a mainstay of Italian holiday feasts. This introduction explains how the recipe evolved and why it remains a beloved starter across Italy today.

What you need

1 Utensils

• Large Pot 1
• Refrigerator 1
• Blender 1
• Juicer 1
• Very sharp knife 1
• Cutting board 1
• Cling wrap 1
• Stove 1
• Can opener 1

2 Ingredients

• Topside veal 800 g
• Celery stalk 1
• Carrots 2
• Untreated lemons 1
• Canned tuna 1½ can
• Anchovies 4 pcs.
• Egg yolks 3.
• Olive oil 2,5 dl.
• Capers 1 large spoonful.
• Onion 1.
• Bay leaves 2.
• green pickled tomatoes 2 spoonfuls
• Olives half a cup
• Cooking wine 4 dl
• Apple cider vinegar 4 tsp.
• Red bell pepper 1.

What you need to do

1 The meat

1. Chop cellery, carrot and onion add it to the pot.
2. Add the meat,bay leaf and cooking wine to the pot.
3. Add enough water to cover the meat.
4. Cover/seal the pot with cling-wrap and and keep it in the refrigerator for at least 10 hours.
5. Add a pinch of salt and bring it to a boil, keep it simmering for 1½ hours.
6. Let meat cool of, cut it into very thin slices.
7. Store the slices in a cool place until the dish should be served.

2 The sauce

1. Drain the tuna.
2. Clean the anchovies, and cut them into small chunks.
3. Squeeze the lemon.
4. Blend the tuna, anchovies, egg yolks, capers and green tomatoes with the lemon juice and cider vinegar
5. Slowly add the olive oil.
6. when it’s all become a nice smooth paste, season to taste with salt and pepper

3 Serve and combine

1. Place the veal slices on one or more platters.
2. Distribute the sauce evenly on the slices
3. Let it rest for half an hour before serving.
4. Just before serving garnish with capers, olives and sliced bell pepper.

4 Historical Background

Vitello tonnato hails from the Piedmont region of northern Italy, where veal and preserved fish were both readily available. The dish gained prominence in the late 19th century, appearing on festive menus as a cold appetizer. As refrigeration became common, it spread beyond its regional origins and now appears in trattorias throughout Italy.

5 Pros and Cons

The silky tuna sauce sets this recipe apart from typical meat dishes. While high in protein and flavor, it can be rich, so serving small portions is best. Preparing the dish in advance allows the flavors to meld, but it requires patience to cool the veal completely before slicing.

6 Actionable Tips

1. Poach the veal gently to keep it tender and juicy.
2. Use good-quality canned tuna packed in oil for a smooth sauce.
3. Chill the dish overnight for the best texture and flavor.

7 Serving Suggestions

Traditionally, vitello tonnato is served cold as part of an antipasto spread. Pair it with crisp white wine and crusty bread to soak up the sauce. Leftovers make excellent sandwiches when layered on focaccia with arugula.

8 Conclusion

With its unexpected blend of flavors, vitello tonnato demonstrates the creativity of Italian cuisine. Mastering this recipe offers a taste of culinary history and is sure to impress guests at your next gathering.

9 Adapting the Recipe

If veal is hard to find or doesn’t suit your diet, substitute poached chicken or turkey for a lighter spin. Some cooks even use roasted pork loin. The key is keeping the meat thinly sliced so it soaks up the sauce.

10 Final Thoughts

Vitello tonnato may look complicated, but with careful preparation it becomes a showstopping dish that highlights the beauty of contrasting flavors. Once you master the technique, it will earn a regular place on your celebratory table.