Olive Magazine

Vitello tonnato

Published: August 27, 2015 at 7:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6 as a starter

Vitello tonnato is a northern Italian classic mistrusted by those encountering it for the first time (sorry, veal with tuna mayonnaise?), but adored by legions of Italophiles. This is our version and once you try it, you'll love it too.

Nutrition:
NutrientUnit
kcal338
fat21.9g
saturates3.8g
carbs3.4g
sugars0g
fibre1.1g
protein31.4g
salt0.5g
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Ingredients

  • 1 stick celery, roughly sliced
  • 1 carrot, roughly sliced
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 onion, peeled and quartered
  • 700g (ask for girello or eye fillet) veal joint
  • 2 egg yolks
  • 1 lemon, juiced
  • 1 tsp Dijon mustard
  • 100g (undrained weight) tinned tuna in oil, the best quality you can find
  • 2 anchovies
  • 1 tbsp capers, rinsed and drained
  • 100ml olive oil
  • to serve rocket

Method

  • STEP 1

    Put the celery, carrot, herbs and onion in a pan that is just big enough to fit the veal. Add 1.2 litres of water, bring to the boil and simmer for five minutes. Add the veal, checking that it is just covered by the water. Bring back to the boil then turn off the heat, cover and leave to cool for three hours. The internal temperature should be 55C or above. Cover and chill for at least 1 hour, until firm enough to carve easily.

  • STEP 2

    To make the mayonnaise, put the egg yolks, half the lemon juice and mustard in a blender. Switch on, and with the motor running, pour the oil in a thin stream. When all the oil is absorbed, add the anchovies, capers and tuna, and blend until combined. Season to taste with salt and the remaining lemon juice. Slice the veal as thinly as you can, and serve with the mayonnaise drizzled on top and a few rocket leaves to decorate.

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