Vitello tonnato

Vitello tonnato

Inspired by our recent trip to Turin (and my resulting addiction to the Pietmontese dish vitello tonnato) I decided to have a crack at reproducing it at home (whilst hoping it was still going to beat Zetter’s efforts – see previous post).

With no recipe to work from, but the taste still tingling on the end of my tongue, I set off to the shops to get the ingredients. The result was a not-too-shabby recreation. If you want to have a go at this tasty, and relatively simple starter, then you will need the following:


Tenderloin of veal (400g)

1 can of tuna

3 heaped tablespoons high quality (organic) mayonnaise

1 tablespoon of capers

Black pepper

Fresh chopped parsley

Juice of half a lemon

Extra virgin olive oil



1. Drizzle the veal in a little olive oil and season with salt and black pepper. Place in a hot, dry, pan and sear on all sides until brown (roughly 5 mins). Place in a roasting dish and sprinkle with a little rosemary. Place in a pre-heated oven (180º) and roast for approximately 45mins. (check online for timings on your loin dependent upon weight).

Veal loin

Searing the veal

2. After cooking, remove the veal from the oven and place on a wire rack to cool. When fully cooled slice into thin slices and arrange on a plate.

3. Place the tuna, mayonnaise, capers, black pepper, lemon juice and chopped parsley into a blender and blend thoroughly. During blending keep adding in a little olive oil to smoothen the consistency of the sauce and also to taste.

4. Arrange the veal slices on a plate and generously spoon the tuna sauce on top. Serve with some rocket drizzled in extra virgin olive oil and some bread.


Vitello tonnato


About hjonesyfeeds

Living in London; working in marketing; eating like a pig; writing about it. View all posts by hjonesyfeeds

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