Main course
Vitello tonnato
5.0 / 1 votesAlmost everybody knows a classic vitello tonnato, but have you ever made it yourself? Slowly cook the veal for a flavor explosion!
Updated at: 2025-07-19
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Recipe vitello tonnato
Ingredients
10 persons
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Made by Véronique
Published at 2016-12-20, this recipe is for 10 persons and takes 2 hours 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
2 hours
Time cooking
10 minutes
Total time
2 hours 10 minutes
Preparation - 2 hours
Pre-heat the oven to 80 degrees celsius or 175 degrees fahrenheit. Pat the veal dry using paper kitchen towels and use a sharp knife to cut into the veal, not too deep.
Peel the garlic cloves and chop them into slices. Divide the garlic slices, bay leaves and cloves into the cuts of the veal and season with pepper and salt.
Place the veal in the oven and slowly cook it for about 2 hours, or until the core has reached 53 degrees celsius or 127 degrees fahrenheit. The veal supposed to be rosé.
Meanwhile create the tuna mayonnaise by blending the tuna with a (immersion) blender. Add the mayonnaise, a dash of lemon juice and a half tablespoon capers to the blender and blend until you've reached a smooth sauce.
Season with pepper and salt.
Finishing the vitello tonnato - 10 minutes
Remove the garlic, cloves and bay leaves from the veal and slice it into thin slices. You can use a kitchen cutting machine or sharp knife to do this.
Divide the slices over the plates and divide the tuna mayonnaise, capers and lettuce over the veal. Garnish with lemon zest if you like and enjoy!
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