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Roast vitello tonnato

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Vitello tonnato is a well-known Italian veal dish accompanied with a tuna mayonnaise. It is usually served cold or at room temperature, making the perfect appetiser for a Christmas lunch.

Jul 31, 1975 2:00pm

  • 20 mins preparation
  • 1 hr 20 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print



  • 1 tablespoon olive oil
  • 900 gram veal rump
  • 40 gram butter, softened
  • 1 tablespoon finely chopped fresh sage
  • 1 medium red capsicum (bell pepper) (200g), sliced
  • 1 medium yellow capsicum (bell peppers) (200g), sliced
  • 1 radicchio, leaves separated
  • 185 gram canned tuna in olive oil, drained, flaked
  • 1 tablespoon rinsed, drained capers
  • 4 drained anchovy fillets
  • 1 1/2 cup (450g) mayonnaise
  • 2 teaspoon lemon juice


Roast vitello tonnato

  • 1

    Preheat oven to 200°C.

  • 2

    Heat oil in a large frying pan over medium-high heat; cook veal until browned all over. Place veal on a wire rack in a large baking dish. Combine butter and sage; brush one-third of the butter mixture over veal, season.

  • 3

    Roast veal for 1 hour, brushing every 20 minutes with remaining butter mixture. Remove veal from dish; rest, loosely covered with foil, for 20 minutes.

  • 4

    Meanwhile, add capsicum to same baking dish; toss in pan juices. Roast in oven for 10 minutes or until capsicum are just starting to soften.

  • 5

    Make dressing: Blend or process tuna, capers, anchovies, mayonnaise and juice until smooth; season to taste.

  • 6

    Slice veal thinly. Arrange veal on a platter with radicchio leaves and capsicum; drizzle with 3/4 cup tuna dressing. Serve with remaining dressing; sprinkle with extra capers, if you like.


For a more traditional vitello tonnato, spoon tonnato sauce over the cooked veal and allow to marinate overnight.

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