Vitello Tonnato on Pasta


Vitello Tonnato on Pasta


  • 1 onion, chopped
  • 1 tb minced garlic
  • 10 tb olive oil
  • 2 pounds veal loin or leg roast
  • 6 3/4 ounces can tuna, drained
  • 24 anchovy fillets
  • 1 c dry white wine
  • 1 c water or chicken broth
  • 1 ts thyme leaves
  • 2 bay leaves
  • 1 ts ground white pepper
  • 1/2 pound dry pasta such as penne or small shells
  • 2 egg yolks
  • salt
  • 1/4 c capers
  • 2 tb finely chopped parsley


Yield: 6 servings. Combine onion, garlic and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies.

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