Vitello tonnato with tuna sauce

> 60 minutes
veal (eye of round silverside)


Rinse the veal with cold water and pat dry. Tie it up into a roll with kitchen twine. Peel and quarter the onions. Salt two litres of water in a pan and bring to a boil. Add the veal, bay leaves, cloves and onion. Bring the water back to a boil, put the lid on the pan, turn the heat down low and allow the veal to cook for about 90 minutes. Allow the veal to cool in the water.

For the sauce, drain the tuna in a sieve and blend it with the lemon juice. Mix in the mayonnaise and crème fraîche. Finely chop a tablespoon of capers and mix into the tuna. Season with salt and pepper.

Remove the cooled veal from the water, remove the kitchen twine and cut the veal into very thin slices. This is best done using a cutting machine. Place the veal on the plates. Spoon the sauce over the veal. Sprinkle the remaining capers over the plate and garnish with the lemon wedges before serving.


  • 800 g veal (eye of round silverside)
  • 2 onions
  • 2 bay leaves
  • 4 cloves

For the tuna sauce:

  • 2 tins of tuna
  • The juice of 1-2 lemons
  • 150 g mayonnaise
  • 150 g crème fraîche
  • 2 tbsp capers
  • Salt
  • Pepper
  • Lemon wedges for the garnish

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