58 minutes•Easy•Serves 1
Vitello Tonnato (Single Serving)
By @chef1
Thinly sliced, chilled veal is draped with a luscious tuna-caper sauce. A classic Italian delicacy, offering a delightful combination of flavors and textures.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●4 oz thinly sliced cooked veal
- ●2 oz canned tuna in olive oil, drained
- ●1 tablespoon mayonnaise
- ●1 teaspoon lemon juice
- ●1 teaspoon capers, drained
- ●1 anchovy fillet, drained
- ●1 tablespoon olive oil
- ●Few fresh parsley leaves
- ●sprinkle extra capers
Instructions
- 1In a food processor or blender, combine the drained tuna, mayonnaise, lemon juice, capers, and anchovy fillet (if using). Process until smooth and creamy. Slowly drizzle in the olive oil while blending to emulsify the sauce.
- 2If the sauce is too thick, add a teaspoon of water or milk to reach desired consistency. It should be easily spreadable.
- 3If the veal is not already chilled, place it in the refrigerator for at least 15 minutes before serving.
- 4Arrange the chilled veal slices on a plate.
- 5Generously spoon the tonnato sauce over the veal, ensuring each slice is nicely coated.
- 6Garnish with fresh parsley leaves and a sprinkle of extra capers.
- 7Serve the Vitello Tonnato immediately as a refreshing appetizer or light lunch.
Recipe details
- Cuisine
- Italian
- Category
- Appetizer
- Preparation
- 43 minutes
- Cooking
- 0 minutes
Estimated total: 58 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and equipment: 5 min planning allowance (setup)
- Drain tuna, capers, and anchovy: 5 min planning allowance (simple_prep)
- Chop parsley for garnish: 10 min planning allowance (vegetable_prep)
- Combine tuna, mayonnaise, lemon juice, capers, and anchovy in food processor: 3 min planning allowance (mix)
- Process sauce until smooth and creamy: 3 min planning allowance (mix)
- Slowly drizzle in olive oil while blending to emulsify the sauce: 3 min planning allowance (mix)
- Add water or milk to adjust sauce consistency if too thick: 3 min planning allowance (mix)
- Arrange chilled veal slices on a plate: 2 min planning allowance (transfer)
- Generously spoon tonnato sauce over the veal: 5 min planning allowance (assemble)
- Garnish with fresh parsley leaves and a sprinkle of extra capers: 2 min planning allowance (garnish)
- Serve the Vitello Tonnato immediately: 2 min planning allowance (transfer)
- Assumed veal is not already chilled
- Assumed veal, rib, separable lean and fat, cooked, roasted for thinly sliced cooked veal.
- Assumed light tuna for unspecified tuna type.
- mayonnaise: USDA tbsp portion weight
- lemon juice: USDA cup portion weight
- Assumed raw lemon juice for unspecified type. Portion matched to teaspoon from grams_options for 1 teaspoon.
- capers, drained: USDA tbsp, drained portion weight
- Portion matched to tablespoon, drained from grams_options for 1 teaspoon.
- anchovy fillet, drained: USDA anchovy portion weight
- Assumed 1 anchovy fillet is equivalent to 1 anchovy portion.
- olive oil: USDA tablespoon portion weight
- Assumed olive oil, salad or cooking for unspecified olive oil.
- fresh parsley leaves: USDA tbsp portion weight
- Recipe Studio chosen allowance: fresh parsley finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
- extra capers: USDA tbsp, drained portion weight
- Recipe Studio chosen allowance: capers sprinkle = 1/4 tsp drained per serving; estimate, not a measured amount or universal conversion.
- fresh parsley leaves: original amount “Few”; interpreted as “1 tsp”. Recipe Studio chosen allowance: fresh parsley finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
- extra capers: original amount “sprinkle”; interpreted as “0.25 tsp”. Recipe Studio chosen allowance: capers sprinkle = 1/4 tsp drained per serving; estimate, not a measured amount or universal conversion.
- Conditional thinning uses water as the first stated alternative; milk is not assumed. The listed measured anchovy is included by default.
- thinly sliced cooked veal: 113.4 g · USDA reference 173827
- canned tuna in olive oil, drained: 56.7 g · USDA reference 173708
- mayonnaise: 13.8 g · USDA reference 171009
- lemon juice: 5.08 g · USDA reference 167747
- capers, drained: 2.87 g · USDA reference 172238
- anchovy fillet, drained: 4 g · USDA reference 174183
- olive oil: 13.5 g · USDA reference 171413
- fresh parsley leaves: 1.27 g · USDA reference 170416
- extra capers: 0.72 g · USDA reference 172238
vitello tonnato · cooked veal · tuna sauce · capers
Estimated nutrition per serving
595 calories · 45.1 g protein · 0.7 g carbohydrate · 44.8 g fat · 0.2 g fiber · 660 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
lunch
summer