Vitello Tonnato 

  • Preparation 25 MIN
    Cooking 2 H
  • Servings 6




  1. With a sharp knife, slit the meat in a few places and insert pieces of anchovies.
  2. In a saucepan, brown the veal on all sides in the oil. Season with salt and pepper.
  3. Add the vegetables, garlic, herbs, wine and juice of half a lemon. Cover with water. Simmer gently, covered, for 1 hour and 30 minutes to 2 hours. Skim occasionally during cooking. Cool the meat in its poaching liquid overnight in the refrigerator. 


  1. In a blender, purée the capers and anchovies with the mayonnaise. Add the tuna and pulse to combine. Pour in the warm broth and the remaining lemon juice.
  2. Drain the veal and cut into thin slices. Arrange the slices slightly overlapping on a serving plate. Drizzle with the sauce. Garnish with capers and lemon slices. Serve cold as a starter. 


Vitello Tonnato is a veal (vitello) dish with a tuna (tonnato) sauce. It is served cold as a starter. Ideal for a buffet.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.