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Chilled Veal With Tuna Sauce - {Vitello Tonnato}


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  • 2 pounds veal loin tied for roasting
  • 1 can Italian tuna packed in oil - (7 oz) drained
  • 1 cup mayonnaise
  • 2 tablespoons capers
  • 2 canned anchovies patted dry
  • 2 tablespoons fresh lemon juice


Servings 6


Step 1

Heat oven to 400 degrees. Season veal roast with salt and freshly ground black pepper. Roast 40 minutes, until medium (130 degrees internal temperature). Chill the veal.

In the bowl of a food processor puree tuna, mayonnaise, capers, anchovies and lemon juice until smooth, scraping down sides as needed. Adjust consistency with water until sauce pours like a thick salad dressing. Transfer to a bowl; fold in mayonnaise.

Remove strings from veal; thinly slice. Spread some tuna sauce on a platter, top with a layer of veal, repeat layering, ending with a layer of sauce. Cover and refrigerate 4 hours for flavors to blend.

This recipe yields 6 servings.

Carbohydrates (with 2 tablespoons tuna sauce): 1.5 grams
Net Carbs: 1.5 grams
Protein: 44.5 grams
Fat: 52 grams
Calories: 660

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