Impress your guests with this twist on a Piedmontese mainstay by Le Vesuvio

Impress your guests with this twist on a Piedmontese mainstay by Le Vesuvio

Embrace the flavours of Northwest Italy at home with this twist on a classic, vitello tonnato, an elegant antipasto or light meal
11 October 23
Le Vesuvio Jeddah: Vitello Tonnato

When it comes to summertime dishes, vitello tonnato is unmatched.

Bringing together tender cuts of veal and a rich tuna sauce, with hints of capers and anchovy, it's a gastronomic experience that immediately conjures up Mediterranean memories.

Located in Jeddah Yacht Club, Le Vesuvio’s interpretation of the dish is a must-try, and builds on the tradition set by the original Le Vesuvio that has seduced visitors to Cannes since 1969.

Vitello Tonnato


Vitello (Veal):

  • 1kg veal striploin
  • 2 yellow onions, coarsely chopped
  • 3 carrots, peeled, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 5 garlic cloves, smashed
  • 1l vegetable stock
  • 2tbsp Dijon mustard
  • Salt and black pepper, as needed
  • Extra virgin olive oil, as needed

Tonnato Sauce:

  • 400g canned tuna in oil, strained
  • 1tsp Dijon mustard
  • 2 anchovy fillets
  • 1 cup mayonnaise
  • 1tbsp capers

Pickled Pearl Onions:

  • 20 pearl onions, peeled 1 cup rice vinegar
  • 1 cup water
  • 1 beetroot, peeled and cut into quarters
  • 2tbsp sugar


1. Prepare the veal

Coat the veal striploin with Dijon mustard, and season with salt and black pepper. Next, heat olive oil in a deep, oven-safe pan and sear the veal on both sides. Once seared, transfer to a rack to rest. In the same pan, add onions, celery, carrots, and garlic with more olive oil. Sauté until they're a nice roasted colour. Return the striploin to the pan and pour in vegetable stock – enough to cover the veal. Bring to a light boil, then cover the pan with aluminium foil and place in a pre-heated oven at 180C, cooking for 25-30 minutes. Once done, remove from the oven and let the veal rest in its juices for 35-45 minutes. Then, remove from the liquid and let it cool. Reserve 500ml of the cooking liquid for later use.

2. Prepare the tonnato sauce

In a blender, add tuna, mustard, mayonnaise, anchovies, and capers, and blend on medium speed. If too thick, adjust by adding a bit of the veal stock.

3. Pickle the pearl onions

In a saucepan, bring vinegar, water, beetroot, and sugar to a quick boil. Remove from heat and add the pearl onions. Let them soak for 15-20 minutes, then remove and cut into halves or quarters. In a hot pan with a little olive oil, sear the onions on each side.

4. Plate the dish

Slice the veal striploin to your desired thickness. On a plate, spread 1 or 2 tablespoons of the tonnato sauce and layer the veal on top. Add more tonnato sauce to different parts of the plate. Plate the pickled onions around the veal, and garnish the dish with celery leaves and dill sprigs.

Sit back, share and enjoy!