top of page

Vitello tonnato

Cold, sliced veal covered with a creamy sauce

Total time: 3 hours

Serves: 4 portions


For the meat

500g veal striploin

30g onions

30g celery

30g carrots

30g olive oil

15g salt

3g black pepper

150g veal stock

For the sauce

50g mayonnaise

200g canned tuna in olive oil

10g capers

10g anchovies

80g veal sauce (rendered from cooking the meat)

  • Clean and dice the vegetables and cook until golden in a pan with some olive oil

  • While the vegetables cook, season the meat with salt and pepper

  • Once the vegetables are ready, add the meat and braise it on each side until it caramelises

  • Preheat the oven to 160 degrees Celsius

  • Transfer the meat and the vegetables inside a cooking pan, add the stock and continue to cook using the oven for 40 minutes

  • Once cooked, transfer the meat on a plate, and let it cool down to room temperature for 20 minutes, then, store it inside the fridge

  • While the meat is resting, prepare the sauce by blending the mayonnaise, capers, tuna, anchovies and the veal stock

  • Add salt and pepper to taste

  • Remember to keep aside four capers and two anchovies for the garnish

  • To serve, thinly slice the meat and place it on the dish

  • With a spoon, pour some tuna sauce and add the anchovies, capers and a bit of pepper

  • Finish the dish with a drizzle of extra virgin olive oil

From the chef...

At the helm at Prego's at Media Rotana, Chef Alessandro Bertinetti channels his Italian culinary expertise into this simple yet elegant dish.

He said: "The Vitello Tonnato (or veal tonné) is one of those dishes, as the tiramisu or the pizza, that instantly transports you to Italy from the very first bite. It is simple but tasty, easy to create at home with just a few simple ingredients and it can be enjoyed on different occasions as it is a joy to share quality time with loved ones over good food."


bottom of page