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Grill Vitello Tonnato
30 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 27g
  • Carbohydrates about 7g
  • Protein about 49g
This is needed
This is needed for 4 people
Roast veal
  • 600 g roast veal (e.g. rib)
  • 1 tbsp olive oil
  • a little pepper
  • 0.75 tsp salt
  • 2 hard-boiled egg
  • 1 tin white tuna in brine (approx. 160 g), drained, broken into chunks
  • 2 tbsp lemon juice
  • 0.5 dl sunflower oil
  • 0.5 dl vegetable bouillon
  • 2 anchovy fillet
  • salt and pepper to taste
  • 1 tbsp capers
  • 600 g tomato *-*
  • 0.5 tsp sea salt
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 4 sprigs basil, leaves torn off
  • 30 g caper berries, drained
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And that's how it's done
And that's how it's done
Roast veal
Season the meat on all sides and brush with oil.
Charcoal/gas/electric grill
With the lid down, grill the meat over/on a low heat (approx. 150 °C for approx. 45 mins., turning occasionally. Cover and leave to rest for approx. 15 mins.
Puree the eggs with all the other ingredients up to and including the capers, season.
Cut the meat into thin slices, plate up with the tomatoes. Drizzle the oil and balsamic over the tomatoes, season with salt and garnish with the basil. Drizzle the sauce over the meat, top with the caper berries.