Vitello tonnato
Total time4 h 20 min Preparation 40 min · Cooking 1 h 40 min · Chilling 2 h How this time is calculated
Preparation excluding the indicated waiting: 40 min · Cooking: 1 h 40 min · Chilling: 2 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Allow around 2 hours in the fridge, until meat and stock are cold. Make the sauce and capers during chilling; cooling may take longer.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 4 h 20 min Preparation 40 min · Cooking 1 h 40 min · Chilling 2 h How this time is calculated
Preparation excluding indicated waiting: 40 min · Cooking: 1 h 40 min · Chilling: 2 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Allow around 2 hours in the fridge, until meat and stock are cold. Make the sauce and capers during chilling; cooling may take longer.
Recipe characteristics
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Method
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Place the veal round in a saucepan with the water, onion, garlic, celery, carrot, white wine, pepper, bay leaves, some parsley and the salt. Cover and simmer for 75–90 minutes, until tender.
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Reserve 100 ml of the stock. Remove the meat, let the initial heat dissipate and refrigerate in a shallow container, without leaving it at room temperature for more than 2 hours. Chill the stock too; allow around 2 hours in the fridge, until both are cold.
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Boil the eggs for 10 minutes, cool and peel.
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Blend with the tuna, anchovies, gherkins, 75 g of capers, lemon juice, 45 g of olive oil and the 100 ml of cold stock. Taste before adding more salt.
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Dry the remaining capers, dust lightly with flour and fry in the remaining 15 g of oil until crisp. Drain.
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Slice the chilled meat thinly and spoon the sauce over it. Finish with the crisp capers, chives and reserved parsley. Serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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