Soy-Free Vitello Tonnato

Dive into the classic elegance of Italian cuisine with this *Soy-Free Vitello Tonnato*, a modern twist on a beloved dish. Tender veal loin is slow-simmered with aromatic vegetables, bay leaf, and black peppercorns, then paired with a luscious, creamy sauce made from canned tuna, anchovies, and capers—elevated with olive oil and fresh lemon juice. What sets this recipe apart? It’s entirely free from soy, making it an allergy-friendly option without sacrificing the rich, savory flavors that define this traditional delicacy. Perfectly chilled and served as an appetizer or light main course, this dish is both sophisticated and refreshing. Garnished with fresh parsley for a pop of color, it’s not just a meal—it’s an experience that brings the essence of Italy to your table.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:65 mins

Total Time:95 mins

Servings: 4

Ingredients

• 500 g Veal loin
• 1 medium Carrot
• 1 medium Celery stalk
• 1 small Onion
• 1 Bay leaf
• 6 Black peppercorns
• 2 tsp Salt
• 150 g Canned tuna in olive oil
• 3 Anchovy fillets
• 2 tbsp Capers
• 2 Egg yolks
• 100 ml Olive oil
• 2 tbsp Lemon juice
• 60 ml Cold water
• 2 tbsp Parsley (for garnish)

Directions

Step 1

Place the veal loin in a large pot and cover with cold water. Add the carrot, celery stalk, onion (peeled and halved), bay leaf, black peppercorns, and 1 tsp of salt. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 60 minutes, or until the veal is tender.

Step 2

While the veal is cooking, prepare the tuna sauce. In a food processor, combine the canned tuna (drained), anchovy fillets, capers, remaining 1 tsp of salt, egg yolks, lemon juice, and 2 tbsp of olive oil. Blend until smooth.

Step 3

With the food processor running, slowly drizzle in the rest of the olive oil until fully incorporated and the sauce is creamy. Add cold water, 1 tbsp at a time, to adjust the consistency to a smooth, pourable sauce.

Step 4

Once the veal is cooked, remove it from the pot and let it cool completely. Slice the veal thinly into medallions.

Step 5

Arrange the veal slices on a serving platter. Spoon the tuna sauce generously over the veal, ensuring it is fully coated.

Step 6

Garnish with freshly chopped parsley and extra capers if desired.

Step 7

Cover the platter with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.

Step 8

Serve the soy-free vitello tonnato cold, either as an appetizer or a light main course.

Nutrition Facts

Serving size	(1214.4g)

Amount per serving	% Daily Value*
Calories	2371.6

Total Fat 169.5g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 9.0g
Cholesterol 924mg	0%
Sodium 9088.5mg	0%
Total Carbohydrate 31.0g	0%
Dietary Fiber 8.5g	0%
Total Sugars 8.9g
Protein 182.5g	0%

Vitamin D 576.6IU	0%
Calcium 432.3mg	0%
Iron 16.6mg	0%
Potassium 3015.5mg	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: 64.1%

Protein: 30.7%

Carbs: 5.2%