Vitello Tonnato (Veal with Tuna Sauce)

A classic Italian summer dish of chilled, sliced veal with a piquant tuna and caper dressing, from Mark Broadbent
By Mark Broadbent
Vitello Tonnato (Veal with Tuna Sauce)
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g rump of veal
  • olive oil, for frying

For the sauce

  • 1 lemon, juice only
  • 1 clove garlic
  • splash of vinegar, from the caper jar
  • sprig of flat leaf parsley
  • 200 g tuna, drained
  • 2 egg yolks
  • 2 tsp capers
  • 250 ml salad oil

To serve

  • capers, in vinegar drained
  • cress


1. Pre-heat the oven to 200C/ gas mark 6.

2. Season the rump of veal on all sides. Heat a little olive oil in a large frying pan. Brown the veal evenly on all sides. Transfer to a roasting tin and cook in oven until rare (around 5 minutes) or until your liking . Allow to cool and refrigerate.

3. For the sauce: in a blender, mix together the lemon juice, garlic, vinegar, flat leaf parsley, tuna, egg yolks and capers until you have a smooth paste. Add the oil a little at a time, processing continuously until thickened. Taste and adjust seasoning, adding more lemon juice if necessary.

4. Thinly slice the veal, dress generously with the tuna sauce, and garnish with capers and cress.

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