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Vitello Tonnato (Veal with a Tuna Sauce) w/ Crusty Italian Bread

The first time I had this classic Italian summer dish was at my father’s cousin’s house near Milano. My good friend Gennarino and I convinced our moms to let us go to Italy during our summer recess in our sophomore year of high school. We had a wonderful summer and came home with an eternal love of anything and everything Italian. We were hooked on the people, the food, the fashion – you name it.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Marinating, Cooling & Refrigeration Time 16 hours 20 minutes
Total Time 17 hours 25 minutes
Course Appetizer
Servings 8

Ingredients
  

Veal

  • 2½-3 lb Eye-round of Veal
  • ½ cup Olive Oil
  • 3 cloves Minced Garlic
  • ½ cup White Wine
  • ¼ cup Lemon Juice
  • ½ tsp Salt
  • ½ tsp Black Pepper

Sauce

  • 1 can Drained Italian Tuna (you can use all-white meat tuna such as Bumble Bee)
  • ½ cup Hellmann's Mayonnaise
  • 1 clove Additional Garlic
  • 1 tbsp Lemon Juice
  • 3 tbsp Capers
  • 1 tbsp Caper Juice

Instructions
 

  • Rinse and clean off all fat from Veal. Marinate overnight in Olive Oil, Garlic, White Wine, Lemon Juice, Salt and Black Pepper.
  • Roast marinated roast in 400℉ oven for 40-45 minutes. Let rest and cool completely. Refrigerate overnight or at least 4 hours to chill. Slice roast paper thin and place on large serving platter.

Sauce

  • In food processor place Tuna, Mayonnaise, Additional Garlic, Lemon Juice, Capers and Caper Juice and blend well.

Serve

  • Spread tuna sauce over cold sliced veal and garnish with a few capers.
  • Serve with lots of crusty Italian bread. Even though this is typically served during the warmer months of the year it can be a year-round dish in your repertoire.
Keyword Sauce, Tonnato, Tuna, Veal, Vitello