Vitello tonnato

Vitello tonnato

January 17 is International Italian Food Day. For this reason, today we approach Italian lands to prepare a Vitello Tonnato or tuna veal, one of the most traditional dishes of Italian gastronomy, specifically from Piedmont.

The Vitello Tonnato is a piece of beef, exactly what we call round served with a tuna sauce.

It is a very easy recipe to prepare and cooked in a quick pressure cooker you will considerably reduce the cooking time.

The combination with tuna sauce may seem a bit strange but it is actually a very tasty dish that pairs very well. When meat is cooked with aromatics or spices, it acquires a flavor and aroma that lasts for several days.

It is an ideal recipe to prepare in advance, it is stored in the refrigerator and we will only have to prepare the sauce at the last minute.

Vitello Tonnato can be served both cold and at room temperature as a starter or at more informal meals.

For 6 people:

Time: 45 minutes


1 kg/1,200 gr of tied veal round.

1 onion

3 garlic cloves

2 carrots

Virgin olive oil

Salt and pepper

1 glass of white wine

1 sprig of rosemary

1 sprig of thyme


For the sauce:

300 gr of mayonnaise

6 anchovies

20 capers

3 small cans of tuna in olive oil


Put a little olive oil in the Veloce rapid pressure cooker and brown the seasoned round.

Add the peeled garlic cloves, the peeled and chopped carrots, the finely cut onion and the aromatics.

Once everything is golden, add the soft wine and let the alcohol evaporate.

Add the water, there is no need to cover it completely, cover and set to pressure No. 2.

Increase the heat, when the valve increases, lower it to minimum and calculate 25-30 minutes.

Once the meat is cooked, we remove it from the pot, let it cool and store it in the refrigerator until the next day, at which time we remove the twine and cut it into thin steaks.

To prepare the sauce, we make a basic mayonnaise and add the drained capers, tuna and anchovies and blend well with the blender.

Serve the meat on a platter and pour the tuna sauce over it, with some capers to decorate.

Photographs and recipe by Sivia .

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