Veal Tonnato: A Culinary Masterpiece



  • One-pound veal loin or roast
  • 1 carrot, finely sliced
  • 1 celery stalk, coarsely chopped.
  • 1 onion, finely chopped
  • 1 bay leaf
  • A cup of white wine, dry.
  • Quart of water.
  • Salt and freshly ground black pepper to taste

Tuna Sauce:

  • A can (5-6 ounces) of high-quality tuna in olive oil, drained.
  • Half a cup of homemade mayonnaise sauce.
  • 2 tablespoons capers, rinsed and drained
  • 2 fillets of anchovies, washed under the faucet.
  • Freshly squeezed lemon juice (tablespoon)
  • Sea salt and freshly ground black pepper to taste


  • Capers
  • Fresh parsley leaves that are finely chopped up.
  • Thin slices of lemon


Preparing the Veal

Broth Creation: In a big heavy pot add carrots, celery stalks,onions,bay leafs,dry white wines and ground black pepper& salt into water which is starting to boil. This can be easily done by having the carrots ,celery sticks,onions,bayleafs,dry white wines & ground back pepper & salt entering boiling water in a large heavy pan. In a large coated pot over medium heat put the onions,cucumbers,salt,bayleafs,wine expired water and chicken broth. Do this by placing onions,cucumbers,salt,bayleafs,wine expired water& chicken broth into one large coated pot over medium heat. Take onions,cucumbers,salt,bayleafs,wine expired water& chicken broth & place in 1 large coated pan over medium heat until the mixture starts boiling. Place them inside a big and thick-bottomed pot along with onions,cucumbers,salt,bayleafs,wine expired water& chicken broth on medium heat until it boils. In a large, heavy-bottomed pot, combine the carrot, celery, onion, bay leaf, white wine, water, sea salt and freshly ground black pepper.

Veal Cooking: In the aromatic broth allow veal to be then brought to gentle boil. Adjust heat to medium low & poach till tender or about 1-1.5 hours. Cover the pot and let simmer for 20 minutes or until the meat is completely cooked through. Bake slowly in a moderate over for one hour. Reduce heat to low and gently simmer until veal has reached desired tenderness—about one hour.

Cooling: After boiling off from the broth handle carefully then cool fully. Slice into delicate pieces of uniform thickness when cooled. Allow the veal to cool completely before cutting thin slices that are uniform.

Tuna Sauce Making

Ingredients Mixture: Add tuna fish,capers,mayonnaise sauce of true nationality as well as lemon juice squeezed freshly into a food processor.Blend ingredients until smooth and creamy.

Emulsification: The sauce is drizzled slowly with olive oil while it is being mixed by use of a food processor.This should be done by slowly adding olive oil using the feed tube of your food processor until you have achieved fine silky consistency of luxuriousness in your sauce.

Season Accurately: Correct taste by incorporating more seasoning which can be salt or fresh ground black pepper as may be necessary for adjustment.

Dish Assembling

Veal Layering: Set up sliced into thin pieces veals on top of each other in an attractive manner on any service dish. Arrange paper-thin slices of veal on serving platter so they overlap beautifully.

Application Of Sauce: Spread out some sauce over each individual slice; ensure that all meat is generously spread with it instead of drenching every single piece in it. Spoon generously over each slice plus scatter some capers liberally over them.