Vitello Tonnato

Recipes author Tom Kime
Chef Tom Kime Vitello Tonnato
  • Prep. time 30 min
  • Cook time 12 min
  • # Ingredients 18
  • Serves 4-6
  • Difficulty Easy

Vitello Tonnato is a beloved dish from Northern Italy that pairs tender veal with a creamy, savory tuna and caper dressing. It’s a recipe that surprises first-timers with its elegance and flavor balance — the sweet, rare veal and zesty sauce come together beautifully. Traditionally served cold, it’s a perfect make-ahead dish for warm summer lunches or holiday tables. In this modern take, rare grilled veal is sliced thin and topped with a punchy herb garnish and crisp-fried anchovies, offering layers of texture and contrast on the plate. Serve with crusty bread and a glass of dry white wine for the full effect.

Chef’s Notes

  • The contrast of sweet veal, salty anchovy, tangy caper, and rich tuna makes this dish sing.
  • This can be prepared a day ahead — just keep the anchovies crisp and add them just before serving.
  • Excellent for picnics, holiday spreads, or as a chilled summer starter.

Nutrition per serving

Ingredients

  • Veal
  • 600g veal topside or backstrap
  • Kosher salt & freshly ground black pepper
  • Olive oil (for grilling)
  • Dressing
  • 120g good quality tinned tuna (sustainably sourced), drained
  • 1 tablespoon capers, rinsed
  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • Sea salt & black pepper, to taste
  • Garnish
  • 30 flat-leaf parsley leaves, roughly chopped
  • 6 anchovy fillets in oil, drained and patted dry
  • 2 tablespoons caper berries, halved
  • 2 tablespoons corn flour (cornstarch)
  • Olive oil (for frying)
  • To Serve
  • Crusty bread

Instructions

  1. Step 1

    Prepare & Grill the Veal

    • Ask your butcher to trim the veal.
    • Preheat a grill pan or cast iron skillet to medium-high.
    • Rub veal with olive oil and season generously with salt and cracked pepper.
    • Grill for about 4 minutes per side, turning regularly, for a total of 10–12 minutes — you want a golden crust and rare center.
    • Let rest, then chill in the fridge until cold.

  2. Step 2

    Make the Tuna-Caper Dressing

    • In a blender, combine drained tuna, rinsed capers, and lemon juice. Pulse until a pale, thick paste forms.
    • Slowly drizzle in olive oil and season with salt and pepper. Blend again until smooth and creamy, like a thick yogurt.

  3. Step 3

    Prepare the Garnishes

    • Roughly chop parsley and halve the caper berries.
    • Coat anchovy fillets lightly in corn flour.
    • In a small frying pan, heat olive oil until shimmering. Fry anchovies until crisp and golden on both sides. Drain on paper towels and break into bite-sized pieces.

  4. Step 4

    Assemble the Dish

    • Thinly slice chilled veal and arrange on a platter or individual plates.
    • Spoon tuna dressing lightly over the meat — enough to flavor, not drown.
    • Scatter parsley and halved caper berries on top.