Can I make this ahead?
Yes — vitello tonnato is almost always made ahead. Assembled with the sauce poured over, it keeps covered in the fridge for up to 2 days. The sauce seeps into the veal and the flavor improves.
Italian · dinner
Vitello Tonnato
#italian#meat#dinner#chef:marco#northern-italian
90m
Total time
6
Servings
380
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
6
Meat
- 800 g veal topside
Produce
- 1 white onion
- 1 carrot
- 1 celery stalk
- 2 tbsp lemon juice
Spice
- 2 bay leaves
- 6 black peppercorns
Fish
- 200 g tuna in olive oil, drained
- 4 anchovy fillets in oil
Pantry
- 30 g capers in salt, rinsed
- 100 ml extra-virgin olive oil
- to taste fine salt
- 1 tbsp capers, to garnish
Dairy
- 2 egg yolks
THE METHOD.
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0/7 done
FAQ · Things people ask
About this recipe.
What cut of veal should I use?
Veal topside (or rump) is traditional — it's lean and tight-grained, which makes it easy to slice thinly and keeps its shape when cold. Avoid shoulder, which falls apart.
Can I use canned tuna in water instead of oil?
Tuna in oil gives a richer sauce. If you use tuna in water, add an extra tablespoon of olive oil to compensate. Avoid smoked tuna — it overpowers the sauce.
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