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The starter, Mediterranean

Vitello tonnato

Vitello tonnato is an Italian starter of cold roast veal, thinly sliced and coated in a creamy tuna and caper sauce, serving 6 people. It takes 30 minutes of active work and is made entirely the day before, with a moderate difficulty level and a cost of €5.20 per person. The key to success is cooking the veal gently and slicing it thin once it has cooled.

Rosy roast veal, sliced thin and draped in a creamy tuna sauce, this is the Italian starter that impresses and gets made the day before.

Vitello tonnato
For
6 people
Work
30 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€5.20
Calories per person
340 kcalcalculated by Kiloach, your weight coach

Vitello tonnato plays on a contrast that always surprises guests, cool tender meat on one side, a rich savory sauce on the other. The tuna, anchovies, and capers add real character without ever overpowering the delicate taste of the veal. It's a starter that breaks from the usual routine and sets the tone for a more thoughtful meal.

It's a natural choice for a dinner with friends in spring or summer, when you want a fresh starter that asks nothing of you at the last minute. It fits well into a Mediterranean menu, followed by pasta or fish. It also works for a slightly festive family meal, since the whole thing comes together ahead of time.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

Do everything the day before, cook the veal, make the sauce, and assemble the plate, then cover and refrigerate overnight. On the day itself, there's nothing left to do until your guests arrive. Take the plate out thirty minutes before serving so it comes back to room temperature, then add the capers and lemon zest right before bringing it to the table.

The ingredients

6 people

Butcher

  • Veal roast from the round 900 g

Pantry

  • Tuna in wateroften in the pantry 200 g
  • Capersoften in the pantry 5 tbsp
  • Anchovies in oiloften in the pantry 4
  • Mayonnaise 150 g
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 1
  • Carrot 1
  • Onion 1

Allergens Fish, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Lower the tied veal into a pot of barely simmering water with the carrot, onion, bay leaves, and a bit of salt, and cook gently. 1 h

    The water should just barely simmer, a hard boil toughens the meat.

  2. Let the veal cool in its broth, then remove it and slice it into very thin slices.

    Use a sharp knife or a meat slicer, the thinner the slices, the more delicate the dish.

  3. Blend the drained tuna with the anchovies, half the capers, the mayonnaise, lemon juice, and a splash of the cooking broth.

    Add the broth a spoonful at a time until the sauce is thick enough to coat the back of a spoon.

  4. Arrange the veal slices on a large platter, coat with the sauce, and cover with plastic wrap.

    The veal soaks up the sauce overnight, that's what gives the dish its flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the platter out thirty minutes before serving so the meat comes back to room temperature. 30 min

    Straight from the fridge the dish tastes flat, at room temperature it has all its flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Garnish with the remaining capers and a bit of lemon zest, then serve.

    Add the capers at the last minute so they keep their bite.

Our tips to get it right

  • Pick a veal roast that's evenly tied and shaped, it guarantees uniform slices both during cooking and when you carve it.
  • Keep a little extra cooking liquid in the fridge, it lets you loosen the sauce if it thickens too much while chilling.
  • If you don't have a meat slicer, pop the cooled roast in the freezer for fifteen minutes before cutting, the meat holds its shape better under the knife.

The variations

  • Swap the veal for poached chicken, the flavor is milder but still works beautifully with the tuna sauce.
  • For a fish free version, coat the veal in a lemony yogurt and herb sauce instead, it keeps the same fresh character.
  • For kids, serve the meat and sauce on the side so they can try the sauce at their own pace or skip it altogether.

What to serve it with

  • Grilled country bread
  • A well chilled rosé
  • Arugula salad with lemon

Storage

Vitello tonnato keeps for 2 days in the fridge, covered. It doesn't freeze well, the texture of both the sauce and the meat would suffer. Always serve it cold or at room temperature, it's not meant to be reheated.

Questions about this recipe

Can I use store bought mayonnaise instead of homemade?

Yes, store bought mayonnaise works perfectly well and saves time. Pick a plain, not too sweet one so the tuna and capers can shine.

How do you plate vitello tonnato to make it look impressive?

Arrange the veal slices slightly overlapping on a large flat platter. Spoon the sauce generously over the center, leaving a bit of meat visible at the edges, then garnish just before serving.

Can this recipe be scaled up for more than 6 guests?

Yes, just increase the veal and sauce quantities proportionally. Make sure you have a platter large enough to lay out all the slices without stacking them.

What cut of veal should I use if I can't find a round roast?

Veal rump or topside also work well, they're lean cuts that stay tender with gentle poaching. Avoid braising cuts, they're too firm to slice thinly.

Can a vitello tonnato be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a vitello tonnato?

Allow 2 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a vitello tonnato?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a vitello tonnato cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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