Vitello Tonnato

Serves 6


  • 1 six oz. can oil-packed solid white tuna, drained
  • 8 anchovy fillets, drained and chopped
  • 2 tsp. capers in salt, rinsed, plus extra for garnish
  • 2 tbsp. white wine vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1/2 cup mayonnaise (recipe follows)
  • Kosher or other coarse-grain salt
  • Freshly cracked black pepper
  • Chopped parsley leaves for garnish
  • Lemon slices for garnish


1 lb loin of veal (tied up) seasoned with black peppers, pan seared to rare (about 2 min. on each side).  Save the drippings.  Slice the veal to 1/4″ and 3-4 slices per person.



To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 min.  Add the mayonnaise and process to blend thoroughly.  Add 1 tbsp. of the reserved cooking drippings.  Add more, if desired, to taste for a thinner consistency.  Refrigerate in a tightly sealed  container for at least 2 and up to 24 hours (the sauce tastes best if made 1 day in advance and allowed to rest overnight).


To Serve, thinly slice the meat and arrange on a platter.  Drizzle the sauce over each slice, season generously with the kosher salt and black pepper.  Garnish by sprinkling with additional capers and chopped parsley.  Arrange the lemon slices around the platter and serve.



  • 1 large egg, at room temperature
  • 1 tbsp. fresh lemon juice
  • 1 cup olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper


In a blender or food processor, combine the egg and lemon juice and process for 10 seconds.  With the machine running, slowly pour in the oil through the feed tube and process until emulsified.  Add the salt and black pepper to taste and pulse to blend.  Transfer to an airtight container and refrigerate for at least 30 minutes before using.

(The mayonnaise can be stored in an airtight container in the refrigerator for up to 24 hours)