Vitello Tonnato

A classic recipe from Piemonte... great at any time of the year. A must for your holiday buffets.

PS: This Video Recipe is also available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. 


For 8 Person(s)

For the Vitello:

  • 2 pounds Lveal loin
  • 2 carrots
  • 1 leek
  • 3 stalks of celery
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 cups white wine
  • salt

For the Sauce:

  • 1 cup solid tuna in olive oil
  • 1 cup mayonnaise
  • 2 tablespoons capers
  • 6 fillets of anchovies
  • 1/4 cup lemon juice


  1. In a pot, add he celery, carrots and leeks cut in large pieces.
  2. Add the wine and the vinegar as well as a pinch of salt and 2 Tbs of EV olive oil.
  3. Add the veal and enough water to cover all the ingredients.
  4. Bring everything to a boil and let it simmer for about 2 hours.
  5. Once it cools off put  the meat in the refrigerator for about 2 hours.
  6. In a bowl, add all the Sauce ingredients and liquefy either with an immersion blender or in a blender/food processor.
  7. Cut the veal in slices about 1/4 thick and position in a platter.
  8. Cover each slice of veal with a coating of tuna sauce and garnish with small capers.
  9. Refrigerate for about 3 hours and serve cold.




Thursday, 14 December 2017
My husband\'s favorite! Delicioussssss - tloiacon