Veal with tuna sauce

Name: Veal with tuna sauce
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g Veal, leg (top round); 120 g Tuna in oil, drained (drained); 20 g Anchovies, canned in oil (drained); 20 g Capers, canned (rinsed); 30 g Lemon, without peel (juice); 40 g Extra virgin olive oil; 3 g Fine salt; 800 g Water

Piedmontese veal tonnato: lean boiled veal with a tuna, anchovy and caper sauce blended in the Thermomix.

Fish Omnivore Mediterranean Gluten free Medium Total time: 100 min Servings: 4

Published on November 11, 2026

Ingredients

Servings

Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.

Veal, leg 600 g top round
Tuna in oil, drained 120 g drained
Anchovies, canned in oil 20 g drained
Capers, canned 20 g rinsed
Lemon, without peel 30 g juice
Extra virgin olive oil 40 g
Fine salt 3 g
Water 800 g

Steps

1 Boil the veal in lightly salted water for 80 minutes, then let it cool.
2 Blend the tuna, anchovies, capers, lemon juice and oil in the bowl.

30 sec · speed 7
3 Slice the cold veal.
4 Cover with the sauce and rest in the fridge for 2 hours.
5 Serve with a few capers.

Nutrition

	Per serving	Per 100 g
Energy	337 kcal	150 kcal
Protein	41.9 g	18.6 g
Carbohydrate	0.9 g	0.4 g
Sugars	0.2 g	0.1 g
Fat	17.6 g	7.8 g
of which saturates	3.7 g	1.7 g
Fibre	0.4 g	0.2 g
Salt	2.05 g	0.91 g

Allergens Fish, Sulphites

Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.

Recipe data: APIpoi.

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