Vitello tonnato
Thin slices of tender veal under a silky tuna and lemon sauce, a cold Piedmont dish made for a summer table.
- Time1 hr 30
- LevelMedium
- Costabout £1.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the veal in a pan with the carrot, celery, onion and bay. Cover with cold water and bring to a gentle simmer. Cook for 1 hour, with the lid on.
60 min - 2
Leave the veal to cool in its liquid, then lift out and slice very thinly.
- 3
Blend the tuna, anchovies, mayonnaise and lemon juice with 3 tbsp of the cooled stock to a smooth, pourable sauce.
- 4
Spread a little sauce on a platter, lay the veal slices over, then spoon over the rest.
- 5
Scatter with capers and chill for 30 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.