Chilled veal layered with creamy tuna, caper, and anchovy sauce is what gives Vitello Tonnato its distinctive richness and delicate texture. It’s an elegant Italian dish ideal for antipasti platters, relaxed lunches, or social gatherings.
Originating in Piemonte, vitello tonnato consists of thin slices of cold veal dressed with a smooth salsa tonnata made from tuna, capers, anchovies and mayonnaise. Although the combination of veal and tuna may seem unusual at first, the flavours balance beautifully: the tuna and mayo create a creamy base while capers and anchovies add briny, savoury brightness.
This has long been one of my favourite dishes. Served chilled or at room temperature, it’s especially well suited to casual meals, buffets, and dinner parties. I find the dish improves after a few hours in the refrigerator, when the sauce and meat have time to meld.
Like many classic Italian recipes, there are regional and family variations. The sauce is the defining element—get the salsa tonnata right and the rest follows easily.
The result is rich and savoury when spooned over paper-thin veal slices. Any leftover sauce is excellent in sandwiches, on roasted vegetables, or spooned over fresh tomatoes.
If you haven’t tried vitello tonnato before, give it a go — the capers and anchovies provide a distinct savoury note that pairs perfectly with chilled veal.
Why We Love Vitello Tonnato
- Perfect as part of an antipasto spread with olives, grilled vegetables and bread.
- Homemade versions tend to taste fresher and lighter than many restaurant preparations.
- Leftover salsa tonnata is versatile — great for sandwiches and quick lunches.
Key Ingredients for Vitello Tonnato
Veal Girello
Veal girello (eye round) remains tender after poaching and can be sliced very thin once chilled. Its mild flavour complements the creamy sauce and a lean cut gives the best texture for delicate slices.
Tuna
Tuna provides the savoury backbone and creamy body of the salsa tonnata. Tuna packed in olive oil blends into a richer, smoother sauce.
Anchovies
Anchovies bring umami and saltiness. Good-quality fillets add depth without overpowering the sauce.
Mayonnaise
Mayonnaise creates the sauce’s silky texture and helps it cling to the veal. A thicker mayo produces a more stable, spreadable salsa tonnata.
Find the complete ingredient list and measurements in the recipe card below.
How to Make Vitello Tonnato
Prepare the Meat
Step 1: Place onion, carrot, celery, bay leaf, salt and peppercorns in a large pot with water and bring to a gentle boil.
Step 2: Add the veal and simmer over low to medium heat until cooked through. Remove the meat from the liquid and let it cool completely.
Step 3: When cold, slice the veal very thinly (about 3 mm / 1/8 inch). A slicer makes this easier, but a sharp knife will do. Set aside while you make the sauce.
Prepare the Sauce
Step 1: Combine tuna, mayonnaise, anchovies, capers, a ladle of the reserved broth and a piece of cooked carrot in a blender. Blend until completely smooth. Taste before adding extra salt — anchovies and capers are often salty enough.
Assemble the Vitello Tonnato
Step 1: Spread a layer of sauce on a serving dish, then arrange a single layer of sliced veal. Repeat, alternating sauce and veal, until all the meat is used.
Step 2: Finish with a final layer of sauce and garnish with thin slices of cooked carrot or extra capers.
Step 3: Chill for a few hours, then serve cold or at room temperature.
Frequently Asked Questions
Veal girello (eye round) is preferred because it stays tender and slices neatly when cold. Veal topside or silverside are good alternatives if girello is unavailable.
Yes. An immersion blender yields a smooth texture. If you have neither, finely chop the tuna, anchovies and capers, then mix thoroughly with mayonnaise until smooth.
Absolutely. Store-bought mayonnaise works well; choose a thicker variety for a more stable, spreadable sauce.
If the sauce is too thick, add a little reserved veal broth or olive oil gradually until you reach the desired consistency.
Yes — extra capers, sliced hard-boiled eggs or chopped parsley make excellent garnishes and add colour and texture.
Extra Help from the Kitchen
Pat the Veal Dry – Dry the cooked veal with paper towels before slicing so the sauce adheres evenly.
Strain the Broth – Strain the cooking liquid before using a ladle in the sauce to keep it silky and free of vegetable bits.
Rinse the Capers – Rinse salt-packed capers under cold water to remove excess salt.
Bring It Out Before Serving – Remove the platter from the fridge 15–20 minutes before serving so the sauce softens and the flavours open up.
Spread the Sauce Evenly – Spoon the sauce evenly across each layer so every slice remains moist after chilling.
Variations and Twists
Pork Loin Alternative – Substitute pork loin or tenderloin for veal; cook it in the same broth, chill and slice thinly.
White Wine in the Cooking Liquid – Add a splash of dry white wine to the cooking liquid for extra depth of flavour.
Egg Yolk Version – For a more traditional salsa tonnata, use hard-boiled egg yolks instead of mayonnaise and emulsify with olive oil or reserved broth until smooth.
Finish with Lemon – A small squeeze of lemon brightens the sauce right before serving.
Garnish with Parsley – Chopped parsley adds colour and a fresh finish to the platter.
Storage and Shelf Life
Store vitello tonnato covered in the refrigerator for up to 3 days. Do not freeze the assembled dish, as the sauce can separate when thawed. If you need to freeze, freeze only the cooked veal (without sauce), then defrost overnight before assembling.
Serve cold or at room temperature. For the best texture, remove from the fridge 15–20 minutes before serving so the sauce softens slightly.
More Italian Recipes to Serve with Vitello Tonnato
- Chicken Tonnato Wrap
- Prosciutto and Melon Bites
- Olive Breadsticks
- Italian Grilled Vegetables
Vitello Tonnato Recipe (Veal with Tuna Sauce)
Equipment
- Stainless Steel Stew Pot
- High-Speed Blender or Immersion Blender
Ingredients
For the Meat
- 1 kg – veal girello (eye round)
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 bay leaf
- Salt and peppercorns
For the Sauce (Salsa Tonnata)
- 250 g tuna in olive oil, drained
- 300 g mayonnaise (homemade or store-bought)
- 5 anchovy fillets
- 1 heaped tbsp salt-packed capers, rinsed
- ¼ ladle of reserved veal broth
- ¼ carrot (from the cooking vegetables)
- Salt and pepper to taste
Instructions
Prepare the Meat
- Place onion, carrot, celery, bay leaf, salt and peppercorns in a large pot with water and bring to a gentle boil.
- Add the veal and simmer over low to medium heat until cooked through. Remove the meat and let it cool completely. Reserve the broth.
- When cold, slice the veal very thin (about 3 mm / 1/8 inch). Set aside.
Prepare the Sauce
- Blend tuna, mayonnaise, anchovies, capers, a ladle of reserved broth and a piece of cooked carrot until smooth. Adjust seasoning if necessary.
Assemble the Vitello Tonnato
- Spread a layer of sauce on a platter, add a layer of veal, and continue layering until all the veal is used.
- Finish with a final layer of sauce and garnish with sliced cooked carrot or extra capers.
- Chill for a few hours. Serve cold or at room temperature.
Notes
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