Vitello Tonnato is one of those Italian classics that always impresses at the dinner table. Thinly sliced veal, covered in a silky-creamy sauce of tuna, capers and lemon — elegant, fresh and with an unexpected combination of flavours that just works. The dish hails from Piedmont and is most often served as a starter or a light lunch.
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In the air fryer, cooking the veal fillet becomes markedly easier. The hot air circulates evenly around the meat, so I get a pink, juicy centre in about 22 minutes — without having to turn it or worry about a dry surface. The sauce is whisked together in five minutes, and the whole dish can be prepared the day before.
Estimated reading time: 5 minutes
Table of Contents:
Why I love Vitello Tonnato in the air fryer
Vitello Tonnato calls for veal that is cooked through enough to be sliced paper-thin, yet still juicy and pink inside. It is a delicate balance, and that is exactly where the air fryer beats both the oven and the pan. The circulating heat hits the meat evenly from all sides, so I avoid turning it halfway through or worrying about a dried-out exterior.
The difference between air fryer and oven
In a conventional oven I typically need at least 35 minutes at the same temperature, and the surface often dries out before the centre is done. The air fryer’s fast air circulation creates a light caramelisation on the outside, while the centre stays juicy and pink. The cooking time ends up being about a quarter shorter, and the result is more consistent every time.
My kitchen test of Vitello Tonnato
I tested the dish in my Cosori Dual Blaze at 180 °C for 22 minutes on a 600 g veal fillet. Topside works just as well if the fillet is hard to get hold of. The core temperature hit 56 °C at 22 minutes — perfectly pink in the middle with full juiciness retained. I let the meat rest for 10 minutes on the worktop, place it in the fridge for at least two hours (ideally overnight) and only slice it just before serving. The colder the meat, the thinner I can slice it.
The sauce is whisked from tuna in olive oil, mayonnaise, capers, anchovies and lemon juice. It should taste more of lemon and capers than of tuna — that is the balance that lifts the dish from coarse to elegant.
The secret is to cook the meat the day before and slice it ice-cold. That way the slices come out so thin they are almost translucent, and serving becomes pure technique instead of a battle with the knife.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is slicing the meat before it is fully chilled. The result is thick, crunchy slices instead of the paper-thin flakes the dish is meant to have. Another classic is overcooking the meat — veal fillet turns dry already at 62 °C in the centre, so stick to 55-58 °C and use a meat thermometer. The third mistake is about the sauce: if you use tuna in brine rather than tuna in olive oil, the sauce loses its round, full flavour, because the oil is part of the emulsion. Always use tuna in olive oil and whisk it just until the sauce is silky-creamy.
How to serve Vitello Tonnato
I plate the dish cold on a flat plate with the sauce spooned over and capers scattered on top. For a light lunch it pairs perfectly with:
- Crisp grissini or toasted ciabatta
- A simple rocket salad with lemon and olive oil
- A glass of dry white wine such as Gavi or Soave
- Thinly sliced radishes and lemon wedges for extra freshness
- A black pepper grinder at the table
Storage and reheating
The cooked veal keeps for three to four days in the fridge, as long as it is well wrapped. The tuna sauce keeps just as long in an airtight container. Never assemble the dish ahead of time — the sauce oxidises and turns greyish after a couple of hours on top of the meat. Always serve it right after assembling. Any leftovers should not be reheated; eat them cold the next day, ideally between two slices of bread with a little rocket.
Vitello Tonnato in the air fryer is the dish that makes me think “I’ll definitely make this again.” Equal parts tradition and modern shortcut, and always impressive on the table when guests arrive.
FAQ
At least two hours in the fridge, but ideally overnight. Ice-cold meat can be sliced the thinnest, and the flavours develop better during the rest too.
Yes, veal topside or veal rump works fine. Cook to the same core temperature of 56 °C and let it rest and chill the same way as with the fillet.
Yes, anchovies add the umami depth that binds the flavour together. You can reduce the amount a little, but don’t skip them entirely — they are part of the classic’s DNA.
Recipe
Vitello Tonnato in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Meat thermometer
- 1 Cutting board
- 1 Sharp knife
- 1 Bowl
- 1 Immersion blender
- 1 Brush
Shopping list
Ingredients
Veal
- 500 g veal fillet (or topside)
- 2 tbsp olive oil (for brushing)
- 1 tsp salt
- 0.5 tsp freshly ground pepper
- 1 tsp dried rosemary
Tuna Sauce
- 200 g tuna in oil (drained)
- 100 g mayonnaise
- 2 pcs anchovies (in oil)
- 1 tbsp capers (drained)
- 1 tbsp lemon juice
- 1 tbsp olive oil
For Garnish
- 1 tbsp capers
- 1 pcs lemon (in wedges)
- 2 tbsp fresh parsley (chopped)
How to make it
Preparation
- Take the 500 g veal fillet out of the fridge 30 minutes before cooking so it comes to room temperature.
- Season the veal with 1 tsp salt, 0.5 tsp freshly ground pepper and 1 tsp dried rosemary. Brush the meat all over with 2 tbsp olive oil.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C convection.
- Place the veal fillet in the air fryer basket and cook at 180 °C for 20-25 minutes, until the core temperature reaches 55 °C for medium-rare. Turn the meat halfway through.
- Take the meat out, cover loosely with foil and let it rest for 10 minutes. Then place it in the fridge for 50-60 minutes, until the veal fillet is completely chilled — otherwise it will crumble when sliced.
Tuna Sauce
Serving
- Slice the chilled veal into very thin slices with a sharp knife. The thinner, the better the texture.
- Arrange the slices in a single layer on a large serving platter and spread the tuna sauce evenly over the top.
- Garnish with 1 tbsp capers, 1 pcs lemon and 2 tbsp fresh parsley. Serve immediately as a starter.
Our notes for the recipe
Use a meat thermometer to hit exactly 55 °C in the centre — the veal should be pink to taste perfect in this dish. Be sure to let the meat cool completely before slicing, otherwise it will crumble. Variation:
Swap the veal fillet for veal tenderloin for an even more tender texture, or use turkey breast for a lighter version. You can also add grated lemon zest to the tuna sauce for extra freshness. Serving:
Serve as a starter with toasted ciabatta or grissini, a simple green salad and a glass of dry white wine such as Pinot Grigio or Vermentino. Portion size:
If your air fryer is smaller, you can split the veal fillet in two and cook them in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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