How to prepare vitello tonnato, a very easy traditional Italian recipe

This original Italian appetizer from the Piedmontese cuisine is very quick to prepare and serves as a delicious starter.

Click here to read the Spanish version.
As we know that in summer cold appetizers are in vogue, today we have selected a classic Italian appetizer, very easy to prepare and delicious. It is the vitello tonnato, original from the Piedmontese cuisine and its two main ingredients are those that refer to its name, i.e. veal and tuna. Below, we show you the recipe step by step so that you can prepare it at home.

Italian recipe of vitello tonnato


  • 800 g veal round
  • 1 celery
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • 250 ml of white wine
  • 1.5 l of water
  • 1 bay leaf
  • Cloves to taste
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • For the sauce:
    • 2 eggs
    • 100 g tuna, drained
    • 3 anchovy fillets in oil
    • 5 g capers
    • Capers for garnish
    • 150 ml meat broth


  • First wash and chop the carrot, celery (removing the ends), onion and garlic.
  • Clean the meat removing the gristle and put it in a large casserole and add the chopped vegetables, garlic, bay leaf, cloves and black pepper.
  • Pour the white wine together with the water, until all the ingredients are covered.
  • Add salt to taste and oil. Turn on the heat and wait for it to boil.
  • Close the lid of the casserole, lower the heat a little and let it cook for 40-45 minutes. It is important that the core temperature of the meat does not exceed 65°.
  • Once the meat is cooked, drain it and let it cool completely.
  • Strain the broth (about 150 ml). Meanwhile, prepare the boiled eggs.
  • In a bowl, put the hard-boiled eggs in pieces, the drained tuna, the anchovies in oil and the desalted capers (rinse them under the tap).
  • Add little by little the broth that you have previously strained, while you beat with the mixer integrating all the ingredients until you get a sauce texture.
  • When the meat is completely cold, cut it into thin slices and place them on a plate. Pour the sauce on top and, finally, garnish with more capers. Your vitello tonnato recipe is ready!