Vitello tonnato

Total time: 4hr 20m
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 192 Kcal, 26g Protein, 1g Carbohydrates, 10g Fat


  • Meat
  • 3 dl white wine
  • 1 litre water
  • 1 lemons, use only the juice
  • 1 carrots, chopped
  • 1 onions, quartered
  • 1 bay leaf
  • 700 g roast veal (e.g. eye of round)
  • Sauce
  • 2 hard-boiled egg, halved
  • 2 tbsp lemon juice
  • 2 anchovy fillets
  • 1 tin white tuna in brine (approx. 160 g), drained, broken into chunks
  • 0.5 dl sunflower oil
  • 1 tbsp capers
  • 0.5 tsp salt
  • To serve
  • 2 tbsp caper berries

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  • Meat

    Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.
  • Sauce

    To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.
  • To serve

    Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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