Vitello Tonnato is a dish that surprises many first-timers. Though the idea of pairing veal with tuna might sound unusual, the taste is exceptionally harmonious. The flavour is cool, delicate, creamy, slightly tangy, and deeply savory without being heavy. The veal itself is mild and tender, allowing the tonnato sauce—made from tuna, anchovies, capers, egg yolk, and lemon – to shine with a balanced umami richness.

A Brief History

Vitello Tonnato originated in the Piedmont region of Northern Italy, likely in the 19th century. Piedmontese cuisine is known for using preserved and pantry-friendly ingredients, which explains the use of canned tuna and anchovies. It was traditionally served during festive seasons such as Ferragosto (mid-August holiday), as it could be prepared ahead and served cold – perfect for warm summer days.

Over time, the dish spread throughout Italy and became a staple of holiday tables, trattorias, and family gatherings.

How the Dish Has Evolved

Originally, the veal was braised slowly in a pot with aromatics before being cooled and sliced. The sauce was prepared using hard-boiled egg yolks. Over the years, modern adaptations introduced:

• Using roasted or sous-vide veal for a cleaner, firmer texture
• Replacing boiled yolks with fresh yolks to create a silkier emulsified sauce
• Adding lemon zest for brightness
• Lighter portions for modern plating styles

Despite these changes, the heart of the dish – veal and tuna sauce – remains unchanged and universally beloved.

How It’s Served Today

Today, Vitello Tonnato appears in fine-dining restaurants, Italian bistros, and even home-style eateries. Modern presentations (like your photo) often emphasize thin, almost translucent slices arranged artistically, topped with capers, chives, and micro herbs.

Average Price

Depending on the restaurant style and ingredient quality, Vitello Tonnato typically costs:

• Italy: €12–€20 per serving
• Singapore: SGD $18–$32 in Italian restaurants
• High-end fine dining: SGD $35–$48

Vitello Tonnato Recipe (Authentic + Modern Style)

Serves: 4–6

Ingredients

For the Veal:

• 700–900 g veal loin or veal eye round
• 1 carrot, roughly chopped
• 1 celery stalk
• 1 onion, halved
• 2 bay leaves
• 5–6 black peppercorns
• Salt

For the Tonnato Sauce:

• 150 g canned tuna in oil (drained)
• 4 anchovy fillets
• 2 tbsp capers
• 2 egg yolks
• 150 ml mayonnaise (or olive-oil emulsion)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 3–4 tbsp veal cooking stock (for thinning)
• Black pepper

Garnish:

• Extra capers
• Lemon zest
• Chopped parsley or chives
• Paprika or black pepper

Instructions

1. Cook the Veal

1. Place veal in a pot with carrot, celery, onion, bay leaves, peppercorns, and salt.
2. Cover with cold water and bring to a gentle simmer.
3. Cook until tender (45–60 mins). Do not boil vigorously.
4. Let it cool in the broth for maximum juiciness.
5. Chill completely, then slice very thinly.

2. Prepare the Tonnato Sauce

1. Blend tuna, anchovies, capers, egg yolks, lemon juice, mustard, and mayonnaise.
2. Add a spoonful of veal broth at a time until the sauce becomes smooth and creamy.
3. Season with pepper (rarely salt because anchovies and capers are salty).

3. Assemble the Dish

1. Lay thin slices of veal on a cold plate.
2. Spread or drizzle tonnato sauce over the meat generously.
3. Add capers, lemon zest, herbs, and a sprinkle of paprika or cracked pepper.
4. Chill for 30 minutes before serving—Vitello Tonnato tastes best cold.