Vitello Tonnato: Classic Italian Veal with Tuna-Caper Sauce

My favourite version uses a mayonnaise base for the sauce, giving a luxuriously smooth texture and deep umami from tuna, capers and anchovies. Traditionally, the sauce could be emulsified with hard‑boiled eggs and veal broth; both techniques are authentic and delicious. Some families combine both approaches—mayo with chopped egg—for extra roundness. Below you’ll find clear ingredient notes and step‑by‑step instructions to help you make the mayonnaise version, which is especially good for dipping roast potatoes or crusty bread.

Ingredients

Ingredient notes and substitutions

• Veal topside or eye of round: For a traditional result, use veal. If unavailable, pork loin or pork tenderloin are good alternatives; turkey breast also works. Some modern recipes roast the meat instead of poaching it.
• Aromatics: Onion, carrot, celery and a garlic clove add depth to the poaching liquid.
• Herbs & spices: Fresh rosemary, parsley and a bay leaf are classic. Add 3–4 whole cloves and a few black peppercorns—too many cloves can dominate the flavor.
• Tuna: Use canned tuna packed in olive oil for the creamiest, least grainy sauce. Choose a good-quality brand if possible.
• Mayonnaise: Use a mayonnaise you enjoy; it creates a rich, smooth sauce (Hellmann’s is a common choice).
• Capers: Use capers in brine and drain them before blending or garnishing.
• Anchovies: Even if you’re not an anchovy fan, include them; they contribute savory umami without an overtly fishy taste.

Step by step photos and instructions

This visual guide highlights key steps. For full ingredient amounts and details, see the recipe card below.

1. Prep: Halve the carrot, celery and onion. Stud the onion half with the whole cloves. Add these and the parsley, bay leaf, rosemary, garlic and peppercorns to a large pot with cold water.
2. Cook the veal: Bring the water to a boil, rub the veal with salt and add it whole to the pot. Reduce to a gentle simmer, cover with the lid slightly ajar and poach for about 40 minutes. Remove the veal to a board, wrap in foil and let it cool completely to room temperature.

3. Make the sauce: Place the drained tuna (in oil), mayonnaise, drained capers and anchovy fillets into a food processor or a tall container for an immersion blender. Blitz until silky and smooth. If you prefer a lighter texture, adjust the mayo amount or add a splash of the reserved veal broth to loosen the sauce.
4. Slice and serve: When the meat has cooled to room temperature, slice it as thinly as possible with a sharp knife. Arrange the slices on a platter, spread the tuna sauce evenly over the veal and finish with extra capers and chopped parsley.

Serving suggestions

In Italy, Vitello Tonnato works as an antipasto or a secondo. Here are a few serving ideas:

• As an antipasto: Layer the veal on a single large platter or on individual plates, cover generously with sauce and garnish with capers or caperberries. Serve with crusty bread to mop up the sauce.
• With salad: For a lighter meal, serve with peppery arugula dressed simply with olive oil and black pepper or a squeeze of lemon.
• As a main (secondo): Pair with roast potatoes—excellent for dunking into the sauce—and green beans dressed with olive oil and pepper. Steamed or roasted seasonal vegetables and sautéed spinach are also nice sides.