Recipes/ Starters

Vitello tonnato

Vitello tonnato

It’s an Italian classic. There is no fussing about. Poach the meat, let it cool, slice it very thinly and cover with sauce. Stop. Eat and enjoy.


  • veal
  • carrots
  • onions
  • flat leave parsley
  • garlic
  • capers
  • white wine
  • mayonnaise
  • cream
  • canned tuna
  • capers


  1. prepare a stock and poach the meat very gently in the stock and in some white wine (you might consider binding it so that it’ll keep a better shape for cutting later) and leave it to cool;
  2. prepare the sauce by mixing the canned tuna (for a lighter – well, at least slightly lighter – version use tuna in water and not in oil) with cream, mayo, some of the vegetable stock, if it’s too liquid add some tuna, otherwise add some stock;
  3. slice the meat and place on a plate, add the sauce on top and decorate with some capers.

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