Dish

Vitello tonnato

Veal with tuna sauce

Vitello tonnato is made by poaching thinly sliced veal in a broth made with vegetables and white wine. The veal is then chilled and served with a creamy sauce made with canned tuna, mayonnaise, capers, and anchovies. The dish is typically garnished with lemon wedges and parsley. Vitello tonnato is a high-protein dish that is low in carbohydrates and fat. It is also a good source of omega-3 fatty acids from the tuna.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Vitello tonnato originated in the Piedmont region of Italy in the 19th century. It was originally served as a main course, but today it is often served as an appetizer or a light lunch.

Dietary considerations

Gluten-free

Variations

There are many variations of vitello tonnato, including using pork or turkey instead of veal, or using fresh tuna instead of canned. Some recipes also call for adding cream or yogurt to the sauce for added creaminess.

Presentation and garnishing

Vitello tonnato is typically served on a platter with the veal slices arranged in a circular pattern. The sauce is then spooned over the top and garnished with lemon wedges and parsley.