in Italy

Vitello Tonnato

updated

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Ingredients for 8 servings:

  • 200 g tuna, from the can
  • 1 jar capers
  • 1 pinch of mustard
  • 2 egg yolks
  • 1 tsp oil
  • 2 limes or lemons
  • 700 g roast veal, rump/nut

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

The veal is cooked at low temperature in the oven

Place the mustard in a bowl and beat with the egg yolk until frothy. Pour in the cold oil, stirring constantly, until a thick paste forms. Add the tuna and some capers with the liquid from the jar and puree. Season with lemon or lime juice to taste. Sear the veal on all sides and cook in the oven at 90°C for 55 minutes. Slice the meat very thinly and place on a platter. Spread the sauce over the sliced ​​veal. Garnish with capers and lime or lemon slices, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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