classics, easy, italian, quick

vitello tonnato sauce


Vitello Tonnato is probably the most subtle and elegant appetiser I have come across and definitely a great Italian kitchen classic. The smooth tuna sauce enhances the delicate flavour of the veal and the capers add a slightly sour tangy element to the dish. It can be made a couple of days beforehand and keeps well for up to 5-6 days in the refrigerator. If you don’t have time to cook the veal, you can probably buy some thinly sliced from your local delicatessen.


vitello tonnato sauce
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125 ml olive oil extra virgin
125 g tinned tuna in brine not oil
50 ml veal stock
2 teaspoons marjoram fresh
1 teaspoon mustard
1 tablespoon white balsamico
1 tablespoon capers
0.5 lemon juiced
  1. Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.
  2. Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.
  3. Add the mayonnaise and season to taste with salt, pepper and lemon juice.
  4. Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.

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