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Quick Vitello Tonnato

Fantastic and cool combination of veal and tuna sauce. Mine accelerated version of the Italian classic.

Preparation time 40 minutes


  • 350 g veal into thin slices
  • 400 ml veal stock
  • 5 anchovy fillets
  • 0,5 dl veal broth
  • 1 yolk
  • 2 tbsp capers
  • 100 g of mayonnaise
  • 125 g canned tuna
  • 0,5 dl white wine vinegar
  • rocket salad for decoration


Usually you simmer the meat in veal or beef broth for 35-40 minutes and then let everything cool in the pot. It must be really cold, so feel free to put your pot in the refrigerator.

* Now, as the name of the recipe is clear-I have to prepare because I had stood. Broth no one in my freezer for I brought him to the boil and then let it cook the meat. That is my fast (in Italian rapide) version.

Get your meat from the pot and cut thin slices off now. Mine was already cut from the butcher.

For the sauce, take a mixing bowl and you add one egg yolk.

Chop the tuna and anchovies finely and put them in the bowl. Add to this the mayonnaise and white wine vinegar (for some more spice in the sauce) to it. Mix everything in a blender. If you find the sauce is too thick, you add some broth.

Put the sauce on your meat. You can mix with capers in the sauce or put on the end of your flesh. Season with pepper and garnish with a few arugula leaves.

Serve cold with croutons or brown bread.

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