Vitello Tonatto (Veal with Tuna Sauce)

Vitello Tonatto (Veal with Tuna Sauce)
8 servings

Recipe courtesy of Lino Collevecchio, Executive Chef, Via Allegro.

Poached milk-fed veal is served alongside peppercorn and citrus crusted tuna and a flavourful mayonnaise. Yield is 8 servings.




1 ½
lb(s) veal strip loin, fat removed
Tbsp olive oil, for searing
Coarse salt and freshly cracked white pepper, to taste


lb(s) well-trimmed ahi tuna, in a cylindrical shape
Grated zest of 1 orange
Grated zest of 1 lemon
Tbsp mixed peppercorns, crushed
Coarse salt
Extra virgin olive oil to sear

Tuna Sauce

oz canned, oil-packed tuna
Juice of 1 lemon
fresh anchovy fillets
tsp capers
tsp Dijon mustard
egg yolks
cup olive oil


1 ½
Tbsp capers
Tbsp olive oil


Step 1

Preheat oven to 450 degrees F.

Step 2

Heat the 1 tbsp. of olive oil in a large skillet on medium-high heat.

Step 3

Season the veal heavily with salt and crushed white pepper and sear it for about 1 minute per side or until browned.

Step 4

Transfer to a roasting pan and roast for about 20 minutes or until medium-rare (145 degrees F).

Step 5

Allow the veal to cool completely.

Step 6

Heat the olive oil in a medium saute pan.

Step 7

Roll the tuna fillet in citrus zest and crushed peppercorn mixture.

Step 8

Season to taste with salt.

Step 9

Sear tuna in a hot pan on all sides, keeping the interior of the tuna rare. The process should take about 1 1/2 to 2 minutes in total.

Step 10

Put the canned tuna, lemon juice, anchovies, capers, mustard and egg yolks in a food processor.

Step 11

Pulse until smooth.

Step 12

With the machine on, drizzle in the olive oil.

Step 13

When the mixture has thickened to a mayonnaise consistency, strain it through a fine sieve and allow to cool.

Step 14

Heat a small skillet with 3 tbsp. of olive oil and add the capers.

Step 15

Saute for 3 to 4 minutes or until they are starting to brown.

Step 16

Remove the capers from the oil in the skillet and set aside.

Step 17

Slice the veal thinly on an electric slicer or as thin as you can by hand.

Step 18

Slice the fresh ahi tuna into 1/3-inch slices.

Step 19

Arrange the veal and tuna slices on 8 plates.

Step 20

Drizzle the tuna sauce all around the veal and tuna.

Step 21

Garnish with anchovies and the fried capers.

Rate Recipe

My rating for Vitello Tonatto (Veal with Tuna Sauce)