Vitello Tonnato with Capers and Croutons

It’s the kind of dish that surprises you. Cold veal with tuna? At first you think, hm, I’m not sure… but then you take that first bite – the creamy sauce, cool tender slices, bright little hits of caper – and suddenly you’re not at the table anymore. You’re in someone’s shaded summer garden, the kind where mint brushes against the walkway and there’s a bowl of chilled white wine sweating lightly on the table. This Vitello Tonnato with capers and croutons has that transporting quality – savory, gentle, and oddly charismatic, like it knows it’s Italian but doesn’t need to convince you. It just… is.

Why You’ll Crave It

• That sauce. It’s creamy from the mayo, yes, but also briny and light from the tuna and lemon – somehow elegant and comforting at once.
• The veal is poached until just tender – not falling apart, not chewy – it carries the sauce beautifully.
• Capers and croutons? Pure genius. The tang and crunch lift the whole dish and keep you going back for more.
• Perfect served cold, which means it’s a dream make-ahead for summer gatherings… or frankly, just for you on a Tuesday.

The first time I made this, my brother (who’s usually picky with anything involving “weird” meats or fish) took one bite, paused, then asked if there was more in the fridge…

What You’ll Need

• Veal (1 kg): ideally from the loin or neck – something lean and tender – ask your butcher to tie it for even poaching if possible
• Salt: just enough to season the broth and the final sauce – taste as you go (please!)
• Black pepper: fresh cracked is best, especially in the sauce
• Olive oil: for searing the veal if you’d like a little color first (you can skip this part, though I do love the extra flavor)
• White wine (250 ml): dry, something you’d sip – not too sweet
• Garlic cloves (2): peeled but left whole – they stay gentle that way
• Onion (1): quartered – adds a sweet background note to the poaching liquid
• Bay leaves (2): because they make everything in broth more thoughtful
• Fresh thyme: a few sprigs tossed in for that little herbal wink at the end
• Canned tuna (200 g): use a good-quality kind in oil – drain it well, but keep the richness
• Mayonnaise (150 g): homemade if you want (I admire you)… store-bought if not (I understand you)
• Capers (2 tbsp): rinsed and chopped – briny, sharp, essential
• Lemon juice: just enough to brighten – start with a tablespoon and taste
• Baguette (1): sliced into thin rounds – not too thick or they’ll overwhelm the veal
• Garlic (1 clove): halved, for rubbing those toasted croutons (makes them glorious)

Easy How-To

Start with the Veal

Get a big pot of water going, and meanwhile, season the veal with salt and pepper. You can give it a brief sear in olive oil if you’d like a little goldenness (I always do, personally) – but totally optional. Slip it into the pot with wine, garlic, onion, bay leaves, thyme… and let it poach gently. Skim any foam that comes up, and simmer for about 1 hour, or until it feels just barely yielding to a fork. No mush, no chew. Something in between.

Make the Tuna Sauce

In a blender or food processor – whatever’s more within reach – combine the tuna, mayo, lemon juice, chopped capers, a bit of the warm veal broth, and some black pepper. Blend until it’s smooth and pale and almost too good-looking. Taste. Then maybe add a bit more lemon. Or salt if it’s shy.

Cool and Slice the Veal

Once your veal’s done, let it cool gently in the remaining broth. It keeps it juicy. Then pull it out, pat dry if needed, and slice it – thin. Like… almost see-through if you can do it. The sauce loves clinging to delicate slices like that.

Toast Those Croutons

Slice the baguette, arrange on a baking sheet, drizzle lightly with olive oil, and toast until golden. While still warm, rub each piece with the cut side of a garlic clove. This tiny step? It matters more than you’d think.

Assemble

Arrange the veal slices on a big platter or board. Spoon the tuna sauce generously over the top – not drowning, just lovingly dressed. Scatter a few whole capers if you like drama. Add the toasty-crunchy croutons right before serving so they keep their snap.

Good to Know

• If the sauce feels too thick, add a splash more veal broth – just don’t let it get runny. It should hold softly on a spoon.
• This dish has a funny magic on day two – somehow richer and dreamier after a rest in the fridge.
• Don’t skip the croutons. Really. I tried… regret followed.

Serving Ideas

• Serve with a crisp green salad and chilled white wine – like a soft Pinot Grigio or even a Vermentino if you’re feeling fancy.

Top Tricks

• Slice the veal while it’s just cooled – not fridge-cold – for the best texture and less tearing.

Frequently Asked Questions

Can I make Vitello Tonnato ahead of time?

Yes – and you should. The flavors deepen as it rests. Just store the veal and sauce separately, and assemble closer to serving.

Is there a substitute for veal?

You could use poached pork loin or even turkey breast. It won’t be traditional, but the sauce still loves them.

Can I freeze the leftovers?

I wouldn’t recommend it – both the veal and the mayo-based sauce can turn grainy or watery in the freezer.

What can I serve alongside it?

Roasted vegetables, a light pasta with lemon and herbs, or just good bread and olives. Keep it simple; let the veal be the star.

Is the tuna flavor strong?

Surprisingly not. It blends so smoothly with the mayo and broth that most people just call it “that amazing sauce” without guessing what’s in it.