About this recipe: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 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
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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.
Towards the end of the 2 hours, add the wine.
In a food processor, mix the eggs, the tuna and some of the stock from the casserole dish.
Slice the veal and cover each slice with a spoon of the tuna and egg sauce.
Decorate with capers. Refrigerate for at least 30 minutes. Serve cold or at room-temperature.