About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
Instant PotSlow cookerOne-pot
The Method
Poach the vealSimmer the tied veal with wine, carrot, celery, and onion in water 90 minutes until tender. Cool it in the broth.
Chill hardWrap the cooled veal and refrigerate at least 4 hours, ideally overnight, until firm and cold.
Make the sauceBlend egg yolks, lemon, and oil into a mayonnaise, then blend in the tuna, anchovies, and some capers until smooth. Loosen with a little poaching broth.
Slice thinSlice the cold veal as thin as you can and fan it on a platter.
Dress and restSpread the tuna sauce over the veal, scatter whole capers, and chill 1 hour before serving cold.
Can you make Vitello Tonnato in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Vitello Tonnato? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Vitello Tonnato ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Vitello Tonnato gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Vitello Tonnato vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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