Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Vitello Tonnato Estivo
A summer variation of the Piedmontese classic with cold poached veal and a lighter tuna and lemon sauce.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
700gveal topside
160gtuna in olive oil, drained
3anchovy fillets
2 tbspcapers
2egg yolks
120mlextra virgin olive oil
2 tbsplemon juice
400mldry white wine
Instructions
1
Poach veal in white wine with aromatics 45 minutes, cool in liquid overnight.
2
Blend tuna, anchovies, capers, egg yolks and lemon juice until smooth.
3
Drizzle in olive oil while blending to form a silky sauce.
4
Slice veal paper thin and arrange on a chilled platter.
5
Spoon sauce generously over veal.
6
Scatter with extra capers and serve chilled.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
363
Protein
2.5g
Fat
30.2g
Carbs
3.8g
Fiber
0.3g
Sodium
330mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
