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Veal tonnato


  • 900g (2 lb) leg of veal

  • 100g (4 oz) tuna fish

  • 2 glasses dry white wine

  • ½ medium onion

  • 1 celery stalk, chopped

  • 1 carrot, sliced

  • 1 bay leaf

  • 2 cloves

  • salt and freshly ground black pepper

  • 2 anchovies

  • 2 yolks hard-boiled eggs

  • ½ cup olive oil

  • 1 tsp capers, rinsed

  • 1 tbsp lemon juice

  • To serve

  • gherkins, sliced

  • thin lemon slices

  • cayenne pepper, for dusting


  • 1.

    First roll and tie a piece of leg of veal.

  • 2.

    Put into a saucepan enough water to eventually cover the veal and then also add the white wine, onion, celery stalk, carrot, bay leaf, cloves, salt and freshly ground black pepper.  Bring to the boil, skim off the broth and add the meat.

  • 3.

    Bring back to the boil, cover and simmer for two hours, or until meat is tender. Let it cool in the cooking liquor.

  • For the sauce:

  • 1.

    Mash the tuna fish with the anchovies and the yolks. Sieve and drizzle in the olive oil (mayonnaise fashion) and stir until thick.  Add the capers, lemon juice and thin the sauce with a little cooking liquor.  Check the seasoning.  Consistency should be creamy enough to mask a spoon.

  • 2.

    Slice the veal fairly thinly, arrange on a serving dish, cover with sauce decorate with sliced gherkins, capers, lemon slices and dust with cayenne pepper. 

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