Gluten-Free Vitello Tonnato

Elevate your culinary repertoire with this exquisite Gluten-Free Vitello Tonnato, a refined Italian classic reimagined for gluten-sensitive diners. Tender veal loin is gently poached alongside aromatic vegetables, bay leaf, and peppercorns for a luscious, delicate flavor. The star of the dish is the creamy tuna sauce, a luxurious blend of canned tuna in olive oil, gluten-free mayonnaise, tangy capers, zesty lemon juice, and savory anchovy fillets. Thinly sliced veal is artfully arranged and generously coated with this silky, umami-packed sauce, creating a dish that’s both elegant and incredibly satisfying. Garnished with fresh parsley and served chilled, it’s the perfect make-ahead appetizer or light main course for your next gathering. This gluten-free twist on Vitello Tonnato is not only a nod to tradition but also a celebration of flavor and inclusivity.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Veal loin
• 1 medium Carrot
• 1 Celery stalk
• 1 small Onion
• 1 Bay leaf
• 1 tsp Salt
• 5 whole Black peppercorns
• 150 g Canned tuna in olive oil
• 100 g Mayonnaise (gluten-free)
• 2 Anchovy fillets
• 1 tbsp Capers
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tbsp Fresh parsley (optional, for garnish)

Directions

Step 1

Place the veal loin in a large pot and cover with water. Add the carrot, celery stalk, onion, bay leaf, salt, and peppercorns.

Step 2

Bring the water to a gentle simmer over medium heat, then reduce to low heat. Poach the veal for about 45–50 minutes, or until it is tender and cooked through.

Step 3

Once the veal is cooked, remove it from the pot and allow it to cool completely. Refrigerate if needed to firm up for easier slicing.

Step 4

While the veal cools, prepare the tuna sauce. In a blender or food processor, combine the canned tuna (including its oil), gluten-free mayonnaise, anchovy fillets, capers, lemon juice, and olive oil.

Step 5

Blend until the mixture is smooth and creamy. Taste and adjust seasoning as necessary, adding extra lemon juice, salt, or capers if desired.

Step 6

Thinly slice the cooled veal against the grain into very fine slices.

Step 7

Arrange the veal slices on a large serving plate in an overlapping pattern.

Step 8

Spread the tuna sauce evenly over the veal slices. Use the back of a spoon to ensure the sauce coats the veal completely.

Step 9

Garnish with additional capers, a drizzle of olive oil, and chopped fresh parsley if desired.

Step 10

Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1082.8 grams (1082.8g)

Amount per serving	% Daily Value*
Calories	2128

Total Fat 150.50g	193%
Saturated Fat 32.30g	161%
Polyunsaturated Fat 1.30g
Cholesterol 578mg	193%
Sodium 6064mg	264%
Total Carbohydrate 22.30g	8%
Dietary Fiber 5.10g	18%
Total Sugars 9.30g
Protein 171.10g	342%

Vitamin D 460IU	2300%
Calcium 277mg	21%
Iron 13mg	72%
Potassium 2736mg	58%

*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: 63.6%

Protein: 32.2%

Carbs: 4.2%