The Italian Cold Dish You’ve Never Heard Of—But Should Be Making: How to Master Vitello Tonnato at Home

If you’re tired of the usual pasta and pizza dominating Italian menus, it’s time to meet a northern Italian gem: Vitello Tonnato. This elegant dish features thinly sliced, chilled veal topped with a creamy, tangy tuna-caper sauce that surprises first-timers and wins over skeptics with one bite. Originating from Piedmont, it’s the kind of dish that perfectly balances simplicity with sophistication.

Despite its unlikely pairing of meat and fish, Vitello Tonnato is a staple of Italian summer cuisine—often served during holidays and family feasts. It reflects the region’s bold yet refined approach to food: letting quality ingredients speak while pushing boundaries in a way only Italians can. It’s light, rich, and refreshingly unexpected all at once.

And the best part? Making it at home is much easier than it sounds. With a bit of prep and patience, you can serve up a dish that feels restaurant-worthy—impressive enough for guests, yet perfect for a quiet evening with a glass of white wine and good bread.

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Best Time to Eat

Vitello Tonnato is traditionally served cold or at room temperature, making it ideal for summer lunches, holiday antipasti, or even as a light main course during warm evenings. It shines brightest when made in advance and left to chill, allowing the flavors to fully develop.

How to Partner It

Pair it with a dry white wine like Gavi or Arneis, or a crisp rosé. Serve alongside fresh arugula salad, grilled vegetables, or crusty ciabatta bread to soak up the sauce. For a heartier spread, follow it with a simple pasta course or risotto, and finish with a light lemon sorbet for contrast.

Vitello Tonnato often baffles those unfamiliar with Italian regional cuisine. For many non-Italians, the idea of combining veal with a tuna-based sauce sounds unusual—even off-putting. But in Italy, especially in the north, this dish is a revered classic. The controversy lies not in the ingredients themselves—but in outsiders’ hesitation to embrace a pairing that challenges mainstream flavor expectations.

There’s also a cultural divide over how modern adaptations are reshaping the dish. Some chefs lighten the sauce with yogurt or mayo substitutes, while others swap veal for turkey or even vegetables for a vegetarian spin. While these interpretations make the dish more accessible, traditionalists argue that the essence of Vitello Tonnato is lost without slow-cooked veal and the classic tuna-caper-anchovy emulsion.

And finally, there’s ethical debate surrounding veal consumption, particularly in countries where animal welfare concerns are high. Some argue that dishes like Vitello Tonnato are outdated or insensitive to modern values. Others counter that with careful sourcing and respect for tradition, the dish can still be enjoyed responsibly, as a piece of Italy’s rich gastronomic heritage.

How to Make Vitello Tonnato

Vitello Tonnato Recipe Ingredients

For the Veal:
1 1/2 pounds (700 grams) veal round or veal loin (preferably from the top round or eye of round)
1 onion, peeled and halved
1 carrot, peeled and halved
1 celery stalk, halved
2 bay leaves
5-6 black peppercorns
1 cup dry white wine
Water, enough to cover the veal
Salt, to taste
For the Tonnato Sauce:
1 can (5-6 ounces) tuna in olive oil, drained
3-4 anchovy fillets, rinsed
2 tablespoons capers, drained
1/2 cup mayonnaise
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper, to taste

For Serving:
Capers, for garnish
Lemon wedges, for garnish
Fresh parsley or arugula, for garnish (optional)

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Step By Step How to Make Vitello Tonnato

Cook the Veal

In a large pot, place the veal, onion, carrot, celery, bay leaves, peppercorns, and a pinch of salt. Pour in the white wine and add enough water to cover the veal by about an inch.

Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 1 to 1.5 hours, or until the veal is tender and cooked through. Skim off any foam that rises to the surface during cooking.

Once the veal is cooked, remove it from the pot and let it cool completely. Strain the cooking liquid and reserve it for later use or discard it.

Prepare the Tonnato Sauce

In a food processor or blender, combine the drained tuna, anchovy fillets, capers, mayonnaise, lemon juice, and olive oil. Blend until smooth and creamy. If the sauce is too thick, you can add a little of the reserved cooking liquid or water to thin it out.

Taste and season the sauce with salt and pepper as needed. The anchovies and capers are quite salty, so be cautious with additional salt.

Assemble the Vitello Tonnato

Once the veal has cooled, slice it thinly against the grain. The slices should be about 1/4 inch thick. Arrange a layer of veal slices on a serving platter. Spoon some of the tuna sauce over the veal, spreading it evenly. Continue layering the veal slices and sauce until all the veal is covered.

Cover the dish with plastic wrap and refrigerate for at least 2-3 hours, or overnight, to allow the flavors to meld.

Serve

Before serving, garnish the Vitello Tonnato with additional capers, lemon wedges, and fresh parsley or arugula, if desired. Serve the dish cold as an appetizer or main course.

Tips To Make Vitello Tonnato

Use a high-quality, tender cut of veal for the best results. Cooking the veal gently will ensure it remains tender and juicy.

The tuna sauce should be smooth and well-balanced in flavor. Adjust the consistency with a little cooking liquid or water if it’s too thick.

Vitello Tonnato is a great make-ahead dish. It actually improves in flavor after a day in the refrigerator, making it ideal for entertaining.

How Many Calories Have Vitello Tonnato

A serving of Vitello Tonnato (approximately 4-6 ounces of veal with sauce) can range from 300 to 400 calories, depending on the amount of sauce used and the size of the serving. The dish is relatively rich due to the use of veal, mayonnaise, and olive oil.

Final Thoughts

Vitello Tonnato may not be as internationally famous as spaghetti carbonara or lasagna, but it’s just as worthy of a place at your table. It’s a dish that rewards curiosity, offering something that’s light yet flavorful, traditional yet surprising.

If you’ve never tasted veal with tuna sauce, now’s the time to try it—and possibly fall in love. Whether served as a refined appetizer or a main event, it speaks to the heart of Italian cooking: elevating humble ingredients through care, creativity, and confidence.

So break out of your culinary comfort zone, prep ahead, and wow your guests (or yourself) with something unexpected. Vitello Tonnato isn’t just a dish—it’s a conversation starter, a slice of Piedmontese tradition, and a reminder that food is meant to challenge and delight.