Comme un Vitello Tonnato

Comme un Vitello Tonnato is my fresh, elegant take on the Italian classic, combining paper-thin slices of marinated beef with a smooth, savory tuna and caper sauce. I love how the richness of the tuna, mayonnaise, and anchovies is balanced by fresh lemon, peppery arugula, and herbs.

I find this dish especially appealing during warmer months because I serve it well chilled and there is no actual cooking involved. It works beautifully as a refined appetizer for a dinner party, but I can also serve it as a light lunch or summer meal with crusty bread and a simple salad.

Why You’ll Love This Recipe

I love this recipe because it looks sophisticated without requiring complicated cooking techniques. Freezing the beef briefly makes it much easier for me to create the delicate, thin slices that give the dish its elegant presentation.

I also enjoy the contrast of flavors and textures. The tender beef is brightened with lemon and olive oil, while the creamy tuna sauce brings salty, savory notes from anchovies and capers. Fresh basil or parsley and arugula add color and freshness.

Another advantage for me is that most of the preparation can be completed ahead of time. Since the beef needs time to marinate and the finished dish benefits from chilling before serving, I can assemble it in advance when entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g beef tenderloin, rump steak, or top round, trimmed

Freshly ground black pepper

Olive oil

1 lemon

250 g white tuna in oil or tuna rillette

50 g capers, drained

6 anchovy fillets

10 basil leaves or flat-leaf parsley leaves

125 g mayonnaise

125 g fromage blanc

1 handful arugula

Directions

I wrap the trimmed beef tightly in plastic wrap. If necessary, I shape it into a neat cylinder so that I can create attractive, evenly sized slices.

Then I place the wrapped beef in the freezer for about 1 hour. I want it firm enough to slice easily, but I do not need it frozen completely solid.

I remove the plastic wrap and use a very sharp knife to cut the beef into paper-thin slices. Then I arrange the slices on serving plates, allowing them to overlap slightly.

I drizzle the sliced beef with lemon juice and olive oil, then season it generously with freshly ground black pepper. Then I cover the plates and refrigerate the beef for at least 1 hour to marinate.

Meanwhile, I wash and thoroughly dry the basil or flat-leaf parsley before finely chopping the leaves.

I place the tuna, half of the drained capers, anchovy fillets, chopped herbs, mayonnaise, fromage blanc, and remaining lemon juice in a blender or food processor. I blend everything until the sauce is smooth and creamy. If it seems too thick, I add a small splash of water until I reach the consistency I prefer.

Once the beef has marinated, I spoon the creamy tuna sauce over the thin slices.

I finish the plates with the remaining capers, fresh arugula, a drizzle of olive oil, and another grind of black pepper.

I refrigerate the assembled dish for about 1 hour before serving so it is thoroughly chilled and the flavors have time to come together.

Servings and Timing

This recipe makes approximately 6 servings.

Preparation time: 10 minutes

Cooking time: 0 minutes

Active time: about 10 minutes

Beef freezing time: about 1 hour

Marinating time: at least 1 hour

Final chilling time: about 1 hour

Calories: approximately 320 kcal per serving

Although the original preparation lists a total time of 10 minutes, I allow approximately 3 hours and 10 minutes from start to finish when I include freezing, marinating, and final chilling. Most of that time is completely hands-off.

Variations

For a more traditional flavor, I can replace the fromage blanc with additional mayonnaise or use a little heavy cream to adjust the sauce’s richness. If I prefer something lighter and tangier, I use Greek yogurt in place of some or all of the fromage blanc.

I can also change the herbs depending on what I have available. Basil gives the dish a fragrant Italian character, while flat-leaf parsley produces a cleaner, slightly more savory flavor. I sometimes combine the two.

For additional brightness, I add a little finely grated lemon zest to the tuna sauce. When I want more briny flavor, I increase the capers or scatter a few extra ones over each plate just before serving.

If arugula is too peppery for the meal I am planning, I replace it with delicate baby salad leaves or fresh herbs. I can also serve the beef and tuna sauce on a large platter instead of individual plates when preparing the dish for a gathering.

Storage/Reheating

I store leftover Vitello Tonnato in an airtight container in the refrigerator and keep it properly chilled. For the best texture and freshness, I prefer eating leftovers within 1 to 2 days.

If possible, I store the tuna sauce separately from the beef. This prevents the thin slices from becoming overly saturated and makes it easier for me to assemble a fresh-looking plate later.

I do not reheat this dish. Vitello Tonnato is designed to be served chilled, and heating it would change both the texture of the beef and the creamy consistency of the sauce.

Because this preparation uses very rare/raw beef, I make sure to start with fresh, high-quality meat from a trusted source and maintain careful refrigeration throughout preparation and storage.

Related Recipes:

• Easy Tuna Noodle Casserole
• Tuna Fish Cakes
• Healthy Tuna Melt Wrap

FAQs

Can I prepare Comme un Vitello Tonnato in advance?

Yes. I actually prefer preparing most of it ahead because the dish needs time to chill. I can prepare the tuna sauce and marinate the sliced beef several hours in advance, keep everything refrigerated, and assemble the plates closer to serving time.

Why do I freeze the beef before slicing it?

I partially freeze the beef because firmer meat is much easier for me to cut into very thin, even slices. About an hour in the freezer is usually sufficient, although the exact time can vary depending on the thickness and shape of the beef.

Which cut of beef works best?

I prefer beef tenderloin when I want an especially tender and elegant result. Rump steak or top round can also work well and are useful alternatives when I want a more economical option. Whichever cut I choose, I trim away excess fat and connective tissue before slicing.

Can I make the tuna sauce without anchovies?

Yes, although the flavor will be different. I use anchovies because they add savory depth rather than simply making the sauce taste strongly of fish. If I omit them, I usually add a few extra capers or adjust the seasoning to compensate for some of the missing saltiness and umami.

What can I serve with Vitello Tonnato?

I like serving it with crusty bread, toasted baguette slices, or a simple green salad. For a larger summer meal, I pair it with roasted or grilled vegetables, a tomato salad, or other light Mediterranean-inspired side dishes that do not overpower the delicate beef and tuna sauce.

Conclusion

Comme un Vitello Tonnato is one of those dishes I turn to when I want something elegant without spending hours actively cooking. The combination of delicate beef, lemon, creamy tuna, salty capers, anchovies, fresh herbs, and peppery arugula creates a dish with plenty of flavor while still feeling light and refreshing.

I especially enjoy serving it for summer lunches, dinner parties, and special occasions because I can prepare much of it beforehand. Once everything is properly chilled, I simply finish the plates with capers, arugula, olive oil, and black pepper for an impressive appetizer or light meal.

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