Looking for the best vitel toné near you? Vitel toné is cold sliced veal in a creamy tuna sauce, an Italian dish from Piedmont (vitello tonnato) that became Argentina's and Uruguay's Christmas classic. Outside those countries it is hard to find on regular menus, but Argentine bakeries, Italian delis and caterers often make it to order in December. Here is how to find a good one, what it costs, how to keep it safe and how to make it.
Vitel toné near me, the short answer:
- Where to look: Argentine and Uruguayan bakeries and markets, Italian delis (ask for vitello tonnato) and Latin American caterers.
- When: mostly in December, for Christmas and New Year. Order early, as many shops take pre-orders only.
- A good one has: thin, tender slices and a smooth sauce with a balance of tuna, capers and lemon.
- Food safety: the sauce is mayonnaise-based, so keep it refrigerated and do not leave it out in the heat.
What Is Vitel Toné?
Vitel toné is the Argentine name for vitello tonnato (in Piedmontese, "vitel tonnà"), meaning "veal with tuna", El Cronista explains. The Italian Wikipedia entry describes it as "un piatto tipico del Piemonte", a typical dish of Piedmont in northwest Italy, and notes that Pellegrino Artusi published a version in his 1891 cookbook.
Italian immigrants brought it to Argentina and Uruguay, where it became a fixture of Christmas Eve dinner. Because it is served cold, El Cronista notes, it is ideal for the hot holidays of the Southern Hemisphere summer.
The classic Argentine version uses peceto (eye of round), poached with vegetables, chilled and thinly sliced, then covered in a sauce of mayonnaise, canned tuna, anchovies, capers and a little of the cooking broth.
How to Find the Best Vitel Toné Near You
- Search "Argentine bakery" or "Uruguayan bakery" plus your city, then call to ask about vitel toné or holiday platters.
- Ask Italian delis for "vitello tonnato". Many make it for Christmas and summer parties.
- Check Argentine restaurants' holiday menus in late November and December. It is often offered as a Christmas takeaway platter.
- Look for Latin American caterers who sell "picadas" and holiday platters.
- Order early. Popular places stop taking orders days before December 24.
Places to start in New York and Miami
The restaurant guide The Infatuation lists these Argentine bakeries and markets. We have not confirmed that each sells vitel toné, which is usually seasonal, so contact them first.
- New York: La Nueva Bakery (Jackson Heights) and Rio de la Plata Bakery (Queens), from The Infatuation's Argentinian guide.
- Miami: Graziano's Market (Coral Gables) and Charlotte Bakery (Miami Beach), from The Infatuation's Miami guide.
How Much Does Vitel Toné Cost?
In Argentina, the newspaper BAE Negocios estimated in December 2025 that making vitel toné at home cost between 20,000 and more than 30,000 Argentine pesos. Its ingredient prices included:
| Ingredient | Price (December 2025) |
|---|---|
| Peceto (eye of round), per kg | ARS 17,000 to 19,000 |
| Anchovy fillets, jar | ARS 5,200 |
| Capers | ARS 4,000 to 5,000 |
| Mayonnaise, small | From ARS 2,400 |
| Cream | From ARS 1,500 |
| Canned tuna | About ARS 1,200 |
The beef is the biggest cost. The article did not say how many servings its estimate covered.
Food Safety: Keep It Cold
Vitel toné combines cooked meat and a mayonnaise sauce, and it is often served on hot summer nights in Argentina. Argentina's health ministry food safety guidance advises preferring commercial mayonnaise over homemade, keeping cream- and mayonnaise-based foods refrigerated, and on hot days not leaving food out of the fridge for more than one hour. Its general rule is not to leave cooked food at room temperature for more than two hours.
In practice: keep the sauce and meat refrigerated until shortly before serving, and put leftovers back in the fridge promptly.
Easy Vitel Toné Recipe
Ingredients (serves 6 to 8)
- 1 to 1.2 kg (about 2.5 lb) eye of round (peceto), trimmed
- 1 onion, 1 carrot, 1 celery stalk, bay leaf, salt and peppercorns
- About 1 cup (250 g) commercial mayonnaise
- 1 can of tuna in oil or water, drained
- 3 to 4 anchovy fillets
- 1 to 2 tablespoons capers, plus extra to garnish
- A splash of cream (optional), lemon juice and some of the cooking broth
Method
- Simmer the meat with the vegetables and seasonings in water to cover until tender, about 1 to 1.5 hours.
- Cool the meat in its broth, then refrigerate it until firm, ideally overnight.
- Blend the mayonnaise, tuna, anchovies, capers, lemon juice and a little broth (or cream) until smooth. Taste and adjust.
- Slice the meat very thinly across the grain.
- Layer the slices on a platter, cover with sauce, garnish with capers and refrigerate until serving.
Making Argentine dishes at home? See our guide to finding tarta de brócoli near you.
Vitel Toné FAQs
What is vitel toné in English?
Veal or beef in tuna sauce, known in Italy as vitello tonnato.
Why do Argentines eat vitel toné at Christmas?
Italian immigrants brought the dish, and because it is served cold it suits Christmas in the Southern Hemisphere summer.
What cut of meat is used for vitel toné?
In Argentina, peceto (eye of round). In Italy, traditionally veal round.
How long does vitel toné last in the fridge?
Keep it refrigerated and eat it within a day or two. Do not leave it out for long on hot days.
Can I make vitel toné ahead?
Yes. It is usually better made a day ahead so the meat absorbs the sauce.
Checked on November 11, 2026, against El Cronista, BAE Negocios, Argentina's health ministry and The Infatuation. Menus and prices change; contact businesses before visiting.