Vitello tonnato (veal with tuna)

Curtis Stone's take on the Italian classic offers a dynamite duo of moist veal in a more-than-moreish tuna sauce!
By Curtis Stone
Vitello tonnato (veal with tuna)
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 kg veal fillets
  • small handful capers, to garnish

For the dressing:

  • 2 medium egg yolks
  • juice of 3 lemons
  • 15 capers
  • 1 shallot, finely chopped
  • 200 g tinned tuna, in oil
  • 200 ml peanut oil
  • 200 ml olive oil
  • black pepper


1. Trim any excess fat from the fillet of veal, then wrap it tightly in cling film and tie a knot at each end.

2. Fill a large saucepan with water and heat it to 60°C, and then poach the veal fillet for 1 hour until cooked through, depending on the size of the fillet.

3. Once the veal is poached remove the fillet and plunge it into ice-cold water to stop the cooking process.

4. Place the egg yolks in a food processor and whilst the processor is running add the lemon juice, capers and shallots then allow it to process for 1 minute.

5. Remove the oil from the tuna then add the tuna to the food processor and continue to process for a further 2 minutes.

6. Add the peanut oil followed by the olive oil. If the dressing becomes too thick, thin it out with a little hot water.

7. Pass the mixture through a fine sieve and season.

8. Remove the cling film from the veal and slice it thinly.

9. Spoon a ring of the sauce onto a serving plate and fan the veal over the top. Garnish with a scattering of capers.

Rate This Recipe