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Vitello tonnato
30 m active | 4 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 192
  • Fat about 10g
  • Carbohydrates about 1g
  • Protein about 26g
This is needed
This is needed for 8 people
  • 3 dl white wine
  • 1 litre water
  • 1 lemons, use only the juice
  • 1 carrots, chopped
  • 1 onions, quartered
  • 1 bay leaf
  • 700 g roast veal (e.g. eye of round)
  • 2 hard-boiled egg, halved
  • 2 tbsp lemon juice
  • 2 anchovy fillet
  • 1 tin white tuna in brine (approx. 160 g), drained, broken into chunks
  • 0.5 dl sunflower oil
  • 1 tbsp capers
  • 0.5 tsp salt
To serve
  • 2 tbsp caper berries
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And that's how it's done
And that's how it's done
Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.
To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.
To serve
Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.