Vitel Tonnè | Piemonte | Italian recipes

Vitel Tonnè | Piemonte | Italian recipes
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The vitel tonnè is a traditional recipe of the north Italy based on the particular combination of veal slices with a creamy tuna sauce. What makes this dish so delicious is the tenderness of the veal slices enriched by the unique taste of the tuna and eggs cream.


Vitel Tonnè
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Vitel Tonnè: ingredients for 6 people



The Sauce:


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Vitel Tonnè: instructions


  • To prepare the viteltonnè, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and cut it into pieces.
  • Remove the ends of the celery and cut it into pieces.
  • Peel the onion and divide it into 2 parts.
  • Put all the ingredients in a bowl and add the garlic.
  • Prepare the meat by removing any fat filaments.
  • In a large saucepan, put the veal, thechopped vegetables, the garlic clove and the black pepper grains.
  • Pour white wine and then the water so as to cover it all.
  • Add the salt and then the oil.
  • Turn on the heat and wait until it reaches the boil, then manually remove the foam that will surface.
  • Then close the lid, lower the flame and let it cook for about 40-45 minutes, remembering that for every 500 g of meat it takes approximately 30 minutes of cooking. It is important that the meat does not exceed 65 ° C which can be measured with a kitchen thermometer.
  • When the veal is ready, drain it and let it cool completely.
  • Then remove the pepper and the garlic clove and let the obtained stock shrink to high flame for ten minutes.
  • When the stock is ready drain the vegetables in a bowl.
  • Meanwhile, prepare the boiled eggs. Dive the fresh eggs in a pot of cold water. Turn on the heat and let it cook for 9 minutes from when the water starts to boil. Then rinse them under cold water.
  • After cooling, shell the eggs and cut them in 4 pieces.
  • Combine the egg whites in the bowl with the vegetables.
  • Add to the vegetables and egg mixture the tuna, the anchovies, the capers and a tablespoon of stock.
  • Use the immersion blender and add more stockif needed. Blend the sauce until you get a smooth cream.
  • At this point the meat should be completely cold. Slice it thinly with a sharp knife and place the slices in a platter.
  • Pour the cream in the middle and decorate with caper fruits.


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