Cold Veal with Tuna Sauce ( Vitello Tonnato ) Italian

Let's cook with Sonia the cold veal with tuna sauce, a classic fresh Italian recipe, that you can serve as an appetizer or main dish.


Veal 600 Gram
Bay leaves 4 Medium
Onion 1 Medium
Garlic 6 Clove (30 gm)
Pepper grains 1/4 Cup (4 tbs)
Anchovies 100 Gram
Rosemary To Taste
Salt To Taste
Balsamic vinegar 4 Drop
Extra virgin olive oil 4 Tablespoon
Eggs 3 Medium
Dry white wine 2 Cup (32 tbs)
Tuna in oil 3 1/2 Ounce , drained
Capers in vinegar 20 Gram
Celery stalk 1 Medium
Carrot 1 Medium



1. Place the meat in a tall and narrow pot along with the onion, celery, carrot, bay leaves, garlic, rosemary, pepper, cloves and the salt.

2. Add the wine, water enough to cover the top, bring it to a boil and then let it simmer on a very low flame for about 90 minutes.

3. Once the meat is done let it cool down and then strain the cooking sauce using the strainer.

4. In a bowl, process the tuna, eggs which was previously hard boiled and minced, half of the capers and the minced anchovies, blend everything using a hand blender and also keep adding cooking sauce and oil, blend until you get a creamy and thick sauce.

5. Cut the meat into thin slices, about one tenth of an inch wide, then spread a spoonful of the sauce and garnish with some capers.


6. Serve the Cold Veal with Tuna Sauce along with some bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 195Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 156 mg6.5%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet