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Vitello tonnato with Creamy Tuna and Caper Sauce
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Vitello tonnato with Creamy Tuna and Caper Sauce

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Thin slices of veal topped with a smooth tuna sauce, capers and anchovies: the great Piedmontese antipasto, prepared the day before.

A recipe from the ITALAZA kitchen

No porkNo ingredient containing glutenFor childrenIntermediate2 to 4 € per serving excluding fresh produce

Preparation 150 min · Cooking 50 min (not counting bringing the water to the boil)

Servings 4 servings

On ITALAZA, to add to your basket

Ticked products go into your basket with “Add all to basket”.

100 g for the recipeRio Mare Tuna Cream – Italian SpreadRio Mare100 g · 49,00 €/kgITALAZA
4,90 € 1
80 g for the recipeRio Mare Albacore Tuna in Olive Oil – Superior QualityRio Mare320 g · 34,06 €/kgITALAZA
10,90 € 1
20 g for the recipeIposea Italian Capers – LacrimellaIposea690 g · 28,70 €/kgITALAZA
19,80 € 1
15 g for the recipeCitres Anchovy Fillets in OilCitres680 g · 41,03 €/kgITALAZA
27,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

carotte1 piece
céleri branche1 piece
oignon1 piece
citron1 piece

Dairy

œufs2 pieces

Butcher

noix de veau480 g

You already have it

Tick a product to order it anyway.

laurier2 leaves
eau2 l
4 tbsp for the recipeToscano IGP Morettini Olive Oil – Extra VirginMorettini75 cl · 34,40 €/LITALAZADon’t forget…
25,80 € 1
selto taste

To go with it

Our suggestions, to add if you wish.

Lurisia Chinotto – Chinotto Soda from SavonaLurisia27,5 cl · 10,55 €/L
2,90 €

In the kitchen 8 steps

  1. In a casserole, bring the water (2 l to a boil with the carrot (1 piece), celery (1 piece) and onion (1 piece), cut into pieces, the bay leaf (2 leaves) and a generous pinch of salt: this will be the cooking stock for the veal.
  2. Add the veal topside (480 g) to the simmering stock and cook for 50 minutes at a gentle simmer, without letting it boil vigorously: the meat will stay pink and tender.
  3. Meanwhile, boil the eggs (2 pieces) for 10 minutes, rinse them under cold water, peel them and set aside the yolks.
  4. Leave the veal to cool completely in its stock for at least 1 hour: it will stay tender and slice without crumbling.
  5. Blend the tuna cream (100 g), drained tuna (80 g), anchovy fillets (15 g), half the capers (20 g), the egg yolks, lemon juice (1 piece) and olive oil (4 tbsp). Loosen the sauce with a few spoonfuls of cold stock until it coats the back of a spoon.
  6. Drain the veal and cut it into very thin slices with a sharp knife.
  7. Arrange the slices on a serving platter, slightly overlapping them, spoon over the sauce and sprinkle with the remaining capers.
  8. Cover and refrigerate for at least 1 hour before serving, so the sauce can soak into the meat.

Tip: It’s even better when prepared the day before: the sauce seeps into the meat and the slices stay tender. Keep a little stock to loosen the sauce if it thickens in the fridge.

Probably contains: eggs, fish, milk, celery · check the labels
Product labels: Rio Mare Tuna Cream – Italian Spread, Rio Mare Albacore Tuna in Olive Oil – Superior Quality, Iposea Italian Capers – Lacrimella, Citres Anchovy Fillets in Oil, Toscano IGP Morettini Olive Oil – Extra Virgin

63,50 €