Vitello Tonnato ___

Vitello Tonnato


For the Vitello:

  • 2 pounds Lveal loin
  • 2 carrots
  • 1 leek
  • 3 stalks of celery
  • 2 tablespoons extra virgin olive oil
  • 0.5 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
  • 0.25 cup lemon juice


In a pot, add he celery, carrots and leeks cut in large pieces.

Add the wine and the vinegar as well as a pinch of salt and 2 Tbs of EV olive oil.

Add the veal and enough water to cover all the ingredients.

Bring everything to a boil and let it simmer for about 2 hours.

Once it cools off put  the meat in the refrigerator for about 2 hours.

In a bowl, add all the Sauce ingredients and liquefy either with an immersion blender or in a blender/food processor.

Cut the veal in slices about 1/4 thick and position in a platter.

Cover each slice of veal with a coating of tuna sauce and garnish with small capers.

Refrigerate for about 3 hours and serve cold.