Kitchen Meat seconds

Veal with tuna sauce

The veal with tuna sauce (Tonneau calf the vitel Tonne in Piemontese) is a typical starter Piemontese. It is prepared with a specific cut of meat (walker fassone) marinated in white wine and spices for at least half a day, then boiled in water with all the marinade, thinly sliced ​​and served with a sauce made of tuna in oil.


  • 1 kg of lean veal,
  • 1 carrot,
  • 1 onion,
  • 1 celery stalk,
  • 1 bay leaf,
  • 1 tablespoon of vinegar,
  • 200 g of tuna in oil,
  • 4 anchovies,
  • 2-3 tablespoons capers,
  • 2 boiled egg yolks,
  • juice 1 lemon,
  • olive oil, sale.


In a pot with boiling salted water boiled veal with carrot, onion, celery, bay leaf and vinegar to 1 and now 30 minutes; when the meat is cooked, let it cool in its broth, then drain and slice thinly.

Chopped tuna, anchovies, capers and egg yolks; mix well together with oil, lemon juice and a little 'stock.

Arrange the slices of meat on a serving plate and cover thoroughly with the sauce. Let stand for about 2 hours before serving.

About the author


I live in the countryside with my family, dogs, roosters and hens. I have a degree in Foreign Languages ​​and Literatures and I teach English and German. I am canine breeder, I love dogs, especially Great Danes, I breed. Besides this I love cooking, il cake design, books, humanities, DIY, it-yourself, hobbies paper, the miniature, the decoration and furnishing of the house and everything that is creative.

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