Vitello Tonné

Vitello Tonné

This classic Italian entrée is made with braised veal cutlets marinated in white wine smothered in a velvety tuna, anchovy, and caper sauce.


  •     1¾-pound veal round

  •     1 carrot

  •     1 onion

  •     1 celery stalk

  •     1 tbsp white wine vinegar

  •     1 tbsp olive oil

  •     Salt

for the sauce

  •     2 7-ounce cans of tuna in oil, drained

  •     6 canned anchovy filets in oil, drained

  •     4 tbsp capers, drained and rinsed

  •     4 hard-cooked egg yolks

  •     6 tbsp olive oil

  •     Juice of 2 lemons, strained


  1. Tie the veal neatly with kitchen string.

  2. Bring a pan of salted water to a boil and add the veal, carrot, onion, celery, vinegar and olive oil.

  3. Cover and simmer over low heat for 2 hours (or until cooked through) until the meat is tender.

  4.  Remove the pan from the heat and let the veal cool in the stock.

  5. For the sauce, put the tuna, anchovy filets, capers and egg yolks through a grinder or process in a food processor.

  6. Stir in the olive oil, 2-3 tbsp of the stock and the lemon juice.

  7. Untie the meat, carve into slices and place on a serving dish.

  8. Spoon the sauce over the slices and leave for a few hours for the flavors to mingle before serving.


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