Vitello Tonnato

Ingredients

• 500 g Veal fillet (choose a fresh veal fillet, with minimal fat)
• 30 ml Neutral oil (sunflower or rapeseed) (for searing the veal)
• 3 Garlic cloves (crushed, then removed after searing)
• 170 ml Dry white wine (deglaze the pan, then let reduce)
• 200 g Canned tuna (drained) (prefer oil-packed tuna, drained)
• 4 Anchovy fillets in oil (for the salty flavor)
• 30 g Capers (rinsed and drained)
• 80 g Grated Parmesan (prefer Parmigiano Reggiano)
• 30 g Shelled hazelnuts (coarsely chopped, lightly toasted)
• 35 g Dijon mustard (to add a bite)
• 1 Red onion (small, finely chopped)
• 4 Fresh basil leaves (chopped)
• 15 ml Lemon juice (about the juice of one lemon)
• 200 ml Neutral oil (for the sauce) (sunflower or rapeseed oil, to be incorporated slowly)
• 100 g Cherry tomatoes (halved for garnish)
• 5 Radishes (thinly sliced, optional for decoration)

Instructions

1. Season the veal

   Sprinkle the veal fillet with salt on both sides. Let rest for 5 minutes for the salt to penetrate slightly.

   Time: PT5M

2. Sear the veal

   Heat 30 ml of neutral oil in a pan over medium‑high heat. Add the fillet, sear for 3 minutes per side until a nice golden color is achieved.

   Time: PT6M

   Temperature: 200°C

3. Add garlic and deglaze

   Add the 3 crushed garlic cloves, brown for 1 minute, then pour in 170 ml of white wine. Let reduce for 2 minutes until the liquid is almost evaporated.

   Time: PT3M

   Temperature: 180°C

4. Covered cooking and resting

   Reduce the heat, cover the pan and let cook for 10 minutes over low heat. Turn off the heat and let rest, still covered, for an additional 10 minutes so the heat distributes evenly.

   Time: PT10M

   Temperature: 100°C

5. Prepare the tonnato sauce

   In the blender bowl, combine the drained tuna, the 4 anchovy fillets, capers, Parmesan, toasted hazelnuts, mustard, chopped onion, fresh garlic, basil, lemon juice and 200 ml of neutral oil. Blend until a smooth, creamy emulsion is achieved.

   Time: PT10M

6. Slice the veal

   Remove the fillet from the pan, place it on a board and cut into very thin slices (2‑3 mm). Arrange the slices in a rosette on the plates.

   Time: PT5M

7. Plating and garnish

   Generously drizzle the veal slices with the tonnato sauce. Garnish with halved cherry tomatoes, a few sliced radishes, extra capers and hazelnut shards. Serve immediately or keep chilled until serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Veal fillet: Veal escalope, Chicken fillet (for a cheaper version)
• Instead of Neutral oil (sunflower or rapeseed): Grape seed oil
• Instead of Garlic cloves: Confited garlic
• Instead of Dry white wine: White wine vinegar + water (1:1)
• Instead of Canned tuna (drained): Fresh grilled tuna
• Instead of Anchovy fillets in oil: Anchovy paste
• Instead of Capers: Pitted green olives
• Instead of Grated Parmesan: Pecorino
• Instead of Shelled hazelnuts: Pine nuts
• Instead of Dijon mustard: Whole grain mustard
• Instead of Red onion: Shallot
• Instead of Fresh basil leaves: Flat‑leaf parsley
• Instead of Lemon juice: Diluted white wine vinegar
• Instead of Neutral oil (for the sauce): Peanut oil
• Instead of Cherry tomatoes: Pink radishes
• Instead of Radishes: Chopped chives

Equipment Needed

• Heavy‑bottomed pan with lid
• Chef's knife
• Cutting board
• Immersion blender or food processor
• Mixing bowl
• Wooden spoon (optional)
• Whisk (optional)
• Serving platter or presentation plate

Critical Steps — Do Not Skip

• Sear the veal without moving it to obtain a golden crust.
• Properly deglaze with white wine to capture the cooking juices.
• Emulsify the sauce by adding the oil very slowly to avoid separation.
• Slice the veal very thinly for a melt‑in‑the‑mouth texture.

Chef Tips from the Video

• Lightly toast the hazelnuts in the oven at 150°C for 5 minutes to intensify their aroma.
• Use a good quality dry white wine: it influences the final flavor of the sauce.
• For an elegant presentation, arrange the veal slices in a fan and drizzle the sauce in a spiral.

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container for up to 2 days. Sliced veal keeps for 1 day refrigerated, covered with plastic wrap.

Freezer: Freezing the already cooked veal is not recommended; the texture will deteriorate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the veal fillet the day before, let it cool, then slice and keep refrigerated. The sauce can be prepared 24 hours in advance.
• Before serving, gently reheat the sauce in a bain‑marie (no more than 40 °C) to make it fluid.