Vitello Tonnato

2
10 min
15 min
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Ingredients

  • 400g veal topside
  • 2 cans Blue Angel Tuna
  • 1 can anchovy fillet
  • 2 spoons capers
  • 2 garlic cloves
  • 1 onion finely chopped
  • 2 egg yolks
  • 1 spoon Dijon mustard
  • 1 lemon
  • Rucola
  • Extra capers for garnish
  • Olive oil

Method

  1. Start be sealing the veal in a hot frying pan all around until nicely browned Finish roasting in a preheated oven until med cooked. Remove from heat and allow chilling before slicing.
  2. Using the same frying pan, cook the onions and garlic in the same pan till soft, add in anchovy fillets to taste, next add the drained tuna. Remove from heat.
  3. Place the egg yolks in a jug together with the mustard and the juice of half a lemon.
  4. Start whizzing the yolks and mustard together with the aid of a stick blender. Add in the onion-tuna mixture and whizz again till smooth.
  5. Start pouring olive oil in a stream until a mayo sauce consistency is obtained. If the sauce turns out too thick, dilute with some water.
  6. Slice the veal into fine slices and arrange neatly onto a serving tray. Dress with the tuna mayo sauce and garnish with capers, parsley and rucola and serve.

Products used

Blue Angel Tuna in Sunflower Oil 170g