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Vitello Tonnato Tradizionale (Traditional Veal with Tuna Sauce)

di Academia Barilla

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Vitello Tonnato Tradizionale (Traditional Veal with Tuna Sauce)
45 minutes


Main course

Ingredients for 4 people

1 1/3 pounds veal eye of round roast
1 ounce day-old bread
1 ¾ ounces vinegar
8 ¾ ounces canned tuna drained
1 ½ teaspoons capers
3 ½ tablespoons extra virgin olive oil
1 clove garlic
½ cup white wine
2 anchovies
3 hard-boiled eggs
Meat broth as needed
Salt to taste

Preparation 20 minutes preparation + 25 minutes cooking
1. Heat oil in a pan over medium heat

2. Season veal with salt, turn up the heat and add

3. Sauté until evenly browned

4. Remove from the heat and place in an ovenproof dish lined with parchment paper

5. Add garlic and herbs and cook in a preheated 400°F oven for 15 minutes, so that veal will still be pink in the middle

6. Remove meat from the pan, pour cooking juices in another pan over low heat, stir in wine, capers and anchovies (rinsed to remove salt), pieces of tuna and bread, previously softened in vinegar and squeezed dry

7. Combine everything and cook for a few minutes

8. Remove from the heat and process the sauce in a blender with hard-boiled eggs and enough broth to make a creamy sauce (it should not be too thick)

9. Slice veal and serve covered with sauce