Vitello tonnato
Thinly sliced cold veal covered with a tuna and caper sauce.
Active time35 min
Cooking1 h 15 min
Total4 h 30 minResting : 3 h
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Ingredients
- 1 lemon
- 2 eggs
- 800 g veal topside roasting joint
- 150 g tuna in water (drained weight)
- 30 g capers (drained weight)
- 80 ml olive oil
Preparation
Put the joint in a saucepan and cover with water. Bring to a simmer and cook gently for 60 minutes, until cooked through.
800 g veal topside roasting joint- saucepan
While the veal is cooking, cook the eggs in boiling water for 10 minutes. Cool under cold water, peel and remove the yolks; keep the whites for another use.
2 eggs- saucepan
Drain, leave to cool slightly for no more than 1 hour, then cover and refrigerate for 2 hours.
- refrigerator
Drain the tuna and capers. Squeeze the lemon. Blend the tuna, capers and cooked yolks with the oil and lemon juice to make a smooth sauce. Keep refrigerated while the veal cools.
1 lemon150 g tuna in water (drained weight)30 g capers (drained weight)80 ml olive oil- colander
- blender
- refrigerator
Cut the cold veal into thin slices and arrange on a serving dish. Cover with the sauce and serve chilled.
- knife
- serving dish
Allergens
- Eggs
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration