Dairy-Free Vitello Tonnato

Meet the ultimate twist on a classic Italian delicacy with this Dairy-Free Vitello Tonnato! This refined, dairy-free recipe features tender veal loin slow-cooked with fragrant herbs like rosemary and bay leaves, then served with a luscious, creamy tuna sauce made entirely dairy-free thanks to aquafaba. Anchovies, capers, and fresh lemon juice provide a burst of umami, while silky extra virgin olive oil enriches the sauce to perfection. Perfect for entertaining, this chilled veal dish is as elegant as it is easy to prepare, offering a stunning make-ahead centerpiece for your table. Garnished with fresh parsley and optional extra capers, it’s a flavorful, dairy-free take on a timeless Italian favorite that’s sure to impress.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 600 g Veal loin
• 2 tbsp Olive oil
• 2 Garlic cloves
• 2 Fresh rosemary sprigs
• 2 Bay leaves
• 250 ml Dry white wine
• 500 ml Water
• 1 tsp Salt
• 1 tsp Black pepper
• 150 g Canned tuna in olive oil
• 2 tbsp Capers
• 3 Anchovy fillets
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 70 ml Aquafaba (liquid from a can of chickpeas)
• 150 ml Extra virgin olive oil
• 2 tbsp Fresh parsley (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.

Step 2

Add the garlic cloves, rosemary sprigs, and bay leaves, and sauté until fragrant, about 2 minutes.

Step 3

Season the veal loin with salt and black pepper, and brown it on all sides in the pan (about 6-8 minutes total).

Step 4

Deglaze the pan with the dry white wine and allow it to simmer for 2 minutes.

Step 5

Add water to the pan (enough to just cover the veal), reduce the heat to low, and cover. Allow to cook gently for 45-60 minutes, or until the veal is tender.

Step 6

Remove the veal from the pan and let it cool completely. Once cool, tightly wrap it in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Step 7

To prepare the dairy-free tuna sauce, add the canned tuna (drained), capers, anchovy fillets, lemon juice, Dijon mustard, and aquafaba into a food processor or blender.

Step 8

Blend until smooth, then slowly drizzle in the extra virgin olive oil while continuing to blend until a creamy consistency is achieved.

Step 9

Adjust the seasoning with salt and pepper, and refrigerate the sauce until ready to serve.

Step 10

To serve, thinly slice the chilled veal and arrange it on a platter.

Step 11

Spoon the tuna sauce generously over the veal slices.

Step 12

Garnish with chopped fresh parsley and additional capers if desired.

Step 13

Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1917.9g)

Amount per serving	% Daily Value*
Calories	3168.2

Total Fat 242.0g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 645mg	0%
Sodium 6933.3mg	0%
Total Carbohydrate 15.6g	0%
Dietary Fiber 1.9g	0%
Total Sugars 3.2g
Protein 199.8g	0%

Vitamin D 540IU	0%
Calcium 353.1mg	0%
Iron 16.7mg	0%
Potassium 2957.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 26.3%

Carbs: 2.1%