An Italian classic with the perfect wine accompaniment
Vitello tonnato is an elegant dish from Italian cuisine served cold, in which tenderly cooked veal is served with a creamy, flavoursome tuna sauce. The fine combination of mild meat and the slightly salty, umami-rich sauce results in a multi-layered flavour. But which wine goes best with it? A mineral, delicately fruity Lugana brings just the right balance of freshness, acidity and subtle flavour to round off the dish perfectly.
Which wines go best with this meal?
Vitello tonnato combines the fine, mild texture of veal with the intense, slightly salty tuna sauce. The right wine must have enough freshness and acidity to balance the creamy sauce, while its fine fruit and mineral notes emphasise the elegance of the veal.
1. trebbiano di Lugana (main recommendation)
➡ Why? A classic Lugana from the Lake Garda region has fresh citrus notes, fine minerality and a subtle spiciness that perfectly complement the flavours of the tuna sauce and support the mildness of the veal. ✔ Recommended region: Lugana, Italy
2. Gavi di Gavi (Cortese, Piemont)
➡ Why? This elegant white wine offers a light saltiness and citrus freshness that perfectly absorbs the umami-rich flavours of the sauce. ✔ Recommended region: Piedmont, Italy
3. pinot grigio from Friuli
➡ Why? The crisp acidity and fine stone fruit flavours of this wine provide an excellent balance to the creamy tuna sauce and bring a pleasant freshness to the dish. ✔ Recommended region: Friuli-Venezia Giulia, Italy
The recipe:
Vitello Tonnato – Veal with tuna sauce
Cooking utensils
- 1 Pot for the veal
- 1 Cutting board & knife
- 1 Hand blender or food processor for the sauce
- 1 Sieve for straining the veal stock
Ingredients
For the veal:
- 300 g Veal nut or saddle of veal in one piece
- 1 Carrot Roughly diced
- 1 small onion Roughly diced
- 1 Celery stalk Roughly diced
- 500 ml Vegetable broth
- 100 ml White wine z. e.g. Lugana
- 2 Bay leaves
- 2 Sprigs of thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the tuna sauce:
- 1 Tin of tuna in oil, drained, approx. 120 g
- 2 Anchovy fillets
- 1 Tbsp capers
- 100 g Mayonnaise preferably home-made or bought high-quality
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 Tbsp veal stock removed from the cooked meat
- Salt & pepper to taste
To serve:
- Caper apples or additional capers
- A few leaves of rocket or flat-leaf parsley
- A few drops of olive oil
Preparation
Cook the veal:
- Bring the carrots, onions and celery to the boil in a medium-sized pan with the vegetable stock, white wine, bay leaves, thyme, salt and pepper.
- Place the veal in the pan and cook gently over a low heat for approx. 50-60 minutes.
- Then remove the meat and leave to cool completely. Keep the veal stock.
Prepare the tuna sauce:
- Place the tuna, anchovies, capers, mayonnaise, Dijon mustard, lemon juice and 2 tbsp veal stock in a bowl.
- Using a hand blender, puree to a smooth, creamy sauce.
- Season to taste with salt and pepper and chill for at least 30 minutes.
Serve:
- Cut the veal into thin slices and arrange on a plate.
- Spread the tuna sauce generously over the top.
- Garnish with caper apples, fresh parsley or rocket and a few drops of olive oil.
Recommended side dishes
- Crispy ciabatta or focaccia
- Marinated olives & pickled peppers
- A light rocket salad with lemon vinaigrette
