Look at this gorgeous vitello tonnato: it is leftover cold veal roast topped off with a lush mayo and tuna sauce with capers! What a great Italian recipe! Great idea for leftovers.
Vitello tonnato is one of my favorite easy appetizer recipes to bring leftovers back to the living!
It is originally made with cold veal roast (vitello means veal in Italian) but I also use leftover roast pork from time to time.
Try to slice the meat as thin as you possibly can.
It really makes a huge difference in flavor, texture and look.
Veal Roast
I am also very fond of the canned tuna and mayo sauce.
That is where the tonnato stands for in Italian by the way.
What a great Italian recipe!
Give me a slice of crunchy bread and I will gladly mop it all up in a second. There is absolutely no need to do the dishes afterwards, believe me!
This vitello tonnato is a great idea for a quick starter because there is no cooking involved here at all. Just toss all the ingredients for the tuna sauce in a blender and season it to taste.
Easy!
Easy Vitello Tonnato (Italian Veal & Tuna Carpaccio)
Have you tasted that tuna sauce before actually?
You might think that fish and meat don’t go together, but here it works really well! That tuna sauce is so velvety. And because the tuna isn’t that very strong in flavor, the sauce is a great match for the subtle and delicate veal meat.
However, don’t assemble the dish hours in advance.
Because the tuna sauce tends to turn yellow after a while.
Plating up
And then it dries out around the edges which actually doesn’t look very appetizing at all.
You can also arrange the thin slices of veal or pork roast onto little plates and then put a bowl of the freshly made tuna sauce on the table so everyone can serve themselves.
And don’t you forget the capers!
Enjoy!
Easy Vitello Tonnato Recipe (Italian Veal & Tuna Carpaccio)
- 1 lb cooked veal roast (450 g), or pork roast
- 7 oz canned tuna (200 g), drained weight
- 3 oz mayonnaise (85 g)
- 3 tbsp capers in brine
- 2 canned anchovy fillets in oil or 1 tsp anchovy paste
- pepper
- salt
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Open the can of tuna and carefully pour the liquid in a glass or cup. Keep it aside for now until we need it later on in this recipe. Then flake the tuna with a fork and transfer it to a blender. Also add the mayonnaise.
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Pulse again into a creamy mixture. Then add the salted capers and the anchovy fillets (or the anchovy paste). Season with a little pepper and salt.
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Blend the tuna well. Now little by little pour in the drained liquid you kept aside and blend in between additions until you end up with the consistency you like. Some like a thick sauce, but then other like a more runnier sauce.
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Blend the sauce well. Check the seasoning and add extra pepper or salt to taste if necessary.
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Chill the tuna sauce in the fridge for 10 minutes. In the meantime slice the veal or pork roast up thinly and divide this over cold plates. Cover entirely with the chilled tuna sauce. Garnish with extra salted capers and fresh parsley. Serve cold.
Where was vitello tonnato created and by who?
Vitello Tonnato comes from the Piedmont region of Italy, with its origins dating back to the 18th century.
It really gained popularity in the late 19th century when Pellegrino Artusi featured it in his famous cookbook “Science in the Kitchen and the Art of Eating Well” in 1891.
While the recipe has evolved over time, the delicious combination of veal and tuna sauce has remained a beloved classic in Italian cuisine.
In the Piedmont dialect, Vitello Tonnato is called “Vitel Tonnè”. It is a charming name that reflects the region’s unique linguistic flair.
Is it spelled vitello tonato or vitello tonnato?
I have seen both before, but which one is correct – or are both fine?
The correct name for the dish is indeed vitello tonnato. This classic Italian dish consists of thinly sliced veal served cold, topped with a creamy, flavorful tuna sauce.
What does vitello tonnato taste like?
Vitello tonnato offers a unique and delightful blend of flavors.
The thinly sliced veal is tender and mild, while the creamy tuna sauce adds a savory, slightly tangy, and rich taste. The combination of the delicate veal with the flavorful sauce creates a harmonious balance that’s both light and satisfying.
Capers often garnish the dish, adding a burst of briny acidity that enhances the overall flavor profile. It is a wonderfully refreshing and elegant dish, perfect for warm weather or as an appetizer at any time of year.
What goes well with vitello tonnato?
Vitello tonnato pairs wonderfully with a variety of sides that complement its delicate flavors.
A crisp green salad with a light vinaigrette adds a refreshing contrast to the rich tuna sauce. Roasted or steamed vegetables like asparagus, green beans, or baby carrots also work beautifully, adding color and texture to the meal.
For a touch of acidity, pickled vegetables or a tangy caper garnish can enhance the dish. And of course, a glass of chilled white wine or a light rosé makes a perfect accompaniment to this elegant and flavorful dish.