Roast Beef with Tuna Sauce

5 Reviews
100% would make this recipe again

"Vitel tonné" (veal in a tuna sauce) is a true classic of Italian cuisine, often served as a starter or as a buffet dish. This simplified version replaces the veal with pre-cooked roasted beef.

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Preparation : 15 min Standing : 1 h
300 calories/serving


200 g roast beef (cooked), thinly sliced
3 tbsp capers 26 g
200 g tuna, canned
3 tbsp mayonnaise 40 g
2 tbsp whipping cream 35% 30 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon

Before you start

A blender or food processor will be very useful for this recipe.


  1. Place the tuna in a food processor. Add the capers, mayonnaise, milk, and lemon juice, and mix for a few seconds until a smooth consitency is obtained. Add a little extra milk if the sauce is too dense to your taste.
  2. Arrange the roast beef slices on a serving plate, then spoon the tuna sauce on top. Chill in the refrigerator for at least 1 h then serve.


Following the tradition, this dish could be garnished with radish or carrot's rounds for a nicer presentation.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




18 g

27 %

Saturated 4.9 g
+ Trans 0.1 g

25 %


60 mg


310 mg

13 %


1 g

0 %


0 g

1 %


0 g

Net Carbs

1 g


32 g

Vitamin A

4 %

Vitamin C

4 %


2 %


19 %


This recipe is :
Free  :
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Iron, Phosphorus, Vitamin D
Source of  :
Copper, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 4
Fats 3

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5 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Michele A.
august 11, 2021 | I would make this recipe again

Super easy and quick, perfect for a weeknight dinner.

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