Vitello Tonnato, Reimagined

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This modern interpretation of Vitello Tonnato flips the script on the Italian classic. Traditionally, the dish features chilled veal topped with a creamy tuna-caper sauce—but in this updated version, sushi-grade tuna becomes the centerpiece, wrapped delicately in thin, seared veal for a dish that’s as elegant as it is unexpected. The contrast is stunning: the buttery texture of raw tuna pairs beautifully with the savory, lightly caramelized exterior of veal, seared just enough to add depth without losing tenderness. Finished with a whisper of classic caper tonnato sauce—smooth, briny, and umami-rich—each bite is balanced, clean, and incredibly refined. Served sliced sashimi-style, this dish is perfect for a dinner party appetizer, a special occasion starter, or anyone looking to impress with a minimalist, chef-driven plate. If you love thoughtful updates to timeless flavors, this Vitello Tonnato 2.0 deserves a place in your culinary rotation.

Difficulty

Easy

Ingredients

  • Ingredients for Caper Butter Sauce
  • 35g (¼ Cup) Minced Shallots
  • 3g (¼ Tbsp) Vegetable Oil
  • 80g (â…“ Cup) White Wine
  • 150g (¾ Cup) Water
  • 115g (8 Tbsp) Unsalted Butter
  • 1.5g (¼ tsp) Kosher Salt
  • 1.2g (½ tsp) Xanthan Gum
  • 5g (1 tsp) Lemon Juice
  • Ingredients Vitello Tonnato
  • 8oz Sushi Grade Tuna
  • 8oz Veal Breast
  • 4g Moo Gloo RM
  • 2 Tablespoons Vegetable Oil
  • 20g (â…› Cup) Capers (No Juice)
  • 4g (1 Tbsp) Chopped Parsley

Equipment

  • Plastic Food Film
  • Mini Fine Mesh Strainer
  • Butcher Twine
  • Medium Non- Stick Sauté Pan
  • Small 1 Quart Saucepan
  • Mini Whisk

Timing

Active Time: 30 Minutes Total Time: 24 Hours

Yield

1 Roulade

  • Create Caper Butter Sauce

    Dry mix the salt and xanthan gum.
     
    Heat sauté pan to low medium heat add the shallots and sweat until fragrant, about 8 minutes.
     
    Add the white wine and cook until almost dry.
     
    Add the water, bring to a simmer and remove from heat.
     
    With the immersion blender blend in the butter, lemon juice and dry ingredients. Add capers and parsley.
     
    Hold at room temperature until ready to serve. If you are not using the sauce immediately you can refrigerate it and slowly bring it up to temperature in a small sauce pan later.
     
    Chef Note: I recommend using a gram scale when using xanthan gum because it is a very powerful thickening agent. Using more than what the recipe calls for can lead to an undesirable mouthfeel.

  • Prepare Roulade

    Cut veal breast into 2 even pieces and do the same for the tuna.
     
    Pound the veal breast between two pieces of plastic food film until a quarter inch thick
     
    Using the mini mesh strainer, sprinkle half the Moo Gloo over the pounded veal breast and one of the pieces of tuna.
     
    Put the tuna in the center of the veal and using the food film, roll the veal around the tuna into a cylinder and tie the ends with butcher twine. Refrigerate overnight.
     

  • Sear and Serve

    Heat the sauté pan over medium heat and add the oil.
     
    Sear the roulade on all sides for about 6 to 8 minutes making sure the veal is cooked all the way through. Let rest for 3 minutes before slicing.
     
    Cut the roulade into a few pieces and spoon the caper butter sauce over the vitello tonnato, and enjoy! 
     
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