Vitello tonnato

  • 4 persons
  • cooking time:45 min
  • difficulty


  • 300 g. veal fillet
  • 1 tin of skipjack tuna 160 gr, drained
  • 2 anchovy fillets in olive oil, canned, drained
  • 50 ml mayonnaise
  • 1 tsp. white balsamic vinegar
  • handful of fresh parsley
  • 1 table spoon capers and extra to garnish
  • 50 g. rocket
  • oil, for frying
  • olive oil, extra vergine
  • salt and pepper

How to prepare

This classic Italian dish can be eaten for lunch or as a starter. Who doesn’t love a vitello tonnato? Try it yourself!


  • 1 Preheat the oven to 90°C.
  • 2 Season the veal with salt and pepper.
  • 3 Heat 2 tablespoons of oil in a skillet on high heat and sear the veal in 2 minutes on all sides. Put the veal in the oven for 20-30 minutes.
  • 4 Test the temperature of the meat with a probe; the meat is perfect when the core temperature is around 57 °C. Remove the veal from the oven and cool in down untill room temperature.
  • 5 Cut the meat in finely thin slices and set aside.
  • 6 Mix the tuna, anchovy fillets, mayonnaise, white balsamic vinegar, parsley and capers in a food processor until it's a smooth substance. Taste and season with salt and pepper.
  • 7 Put a spoon of tuna mayonnaise on every plate and spread it out. Divide the veal slices on the sauce and top off with some extra mayonnaise. Garnish with rocket and capers and finish with some extra virgin olive oil. Enjoy!

Skipjack tuna in water