Vitello tonnato (Veal in tuna sauce)

    2 hours 50 min

    Vitello tonnato is a classic Italian starter, very delicate and easy to prepare. A perfect make ahead party dish. This is a particularly light recipe so you can enjoy it without worrying too much about calories!

    1 person made this

    Serves: 4 

    • 1 rump of veal of 600g
    • 1 teaspoon extra virgin olive oil
    • 1 carrot, finely chopped
    • 1 stick celery, finely chopped
    • 1 onion, finely chopped
    • 3 bay leaves
    • 1 sprig rosemary
    • 1L beef stock
    • 1 glass dry white wine
    • 2 hard boiled eggs
    • 3 tins tuna, drained
    • 2 tablespoons washed capers

    Prep:20min  ›  Cook:2hr  ›  Extra time:30min cooling  ›  Ready in:2hr50min 

    1. Heat the olive oil in a large casserole. Add the veal and brown on all sides. Add the carrot, celery, onion, bay leaves and rosemary. Stir and cook for a couple of minutes, then add a bit of the stock. Cover and cook for 2 hours over low heat, adding more stock every so often. Ensure the mixture doesn't go dry.
    2. Towards the end of the 2 hours, add the wine.
    3. In a food processor, mix the eggs, the tuna and some of the stock from the casserole dish.
    4. Slice the veal and cover each slice with a spoon of the tuna and egg sauce.
    5. Decorate with capers. Refrigerate for at least 30 minutes. Serve cold or at room-temperature.

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