Vitello tonnato is a classic from Piedmont: thinly sliced veal served cold with a creamy sauce of tuna, capers, anchovies and mayonnaise.

Origin

The dish comes from Piedmont and became popular as a summer dish in the 19th century. The veal is traditionally poached in stock or cooked pink.

In flexitarian cooking

Vitello tonnato shows how little meat a festive dish needs: a few slices, plenty of sauce. A vegetarian version works with thinly sliced celeriac or grilled aubergine.

Tip

Slice the meat well chilled and you will get wafer-thin slices. Loosen the sauce with a little stock until it flows.

Related recipes

Vitello tonnato with burrata, Vegetarian vitello tonnato

The right tool

Slice wafer-thin on our Premium Stainless Steel Cutting Board, which doesn't absorb odours.

Related terms

Carpaccio, Mayonnaise, Poaching, Starter