Veal with a tuna sauce
Vitello tonnato is a traditional dish from northern Italy that features a tender cut of veal, slow-cooked until it becomes a true masterpiece of tenderness. It is served with a smooth tonnata sauce made from the rich flavours of tuna, anchovies, and capers. Homemade mayonnaise adds a creamy touch to the dish, enveloping it in a delicious coating. In our course, you'll learn how to clean and prepare the veal to perfection, make the tonnata sauce from scratch and bring them together to create a beautifully refined dish. Ideal for summer dinners or special lunches, veal with tuna sauce will enchant your guests with its elegance and simplicity.
Join us to discover the secrets of this delicious Italian recipe packed with Pellegrino Artusi's tips!
- Duration
- 1 hour and 30 minutes
- Difficulty
- 3
Ingredients
For the meat
- 1 carrot
- 1 onion
- 1 bunch of parsley
- 1 celery stalk
- 1 kg veal top round
- 2 bay leaves
- 2 lemons
For the sauce
- 200g of tuna in oil
- 3 cloves
- 30g capers
- 400mL vegetable seed oil
- 6-7 anchovies in oil
- Salt as needed
Tools
- cooking spoons
- cutting board
- kitchen mixer
- kitchen scissors
- knife 18 cm
- long pliers
- paring knife (small knife)
- pot licker
- potato peeler
- ramina
- saw knife
- TVS oval copper pot
Start Cooking
Lesson 1
1. Meat Preparation
Lesson 2
2. Preparation of the Sauce
Lesson 3
3. Plating
Lesson 4
4. Tips. Cleaning Meat
Lesson 5
5. The Story. Veal with Tonnato
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