Veal with tuna sauce

    4 hours 15 min

    Known as vitello tonnato in Italy, this is a surprisingly delicious veal dish served with a tuna, anchovy and caper sauce.

    London, England, UK
    1 person made this

    Serves: 4 

    • For the veal
    • 500ml water, or as needed
    • 375g tenderloin of veal
    • ½ carrot
    • ½ stick celery
    • ½ onion, chopped
    • ½ tablespoon extra virgin olive oil
    • ½ tablespoon white wine vinegar
    • ½ teaspoon salt
    • For the tuna sauce
    • 1 egg
    • 100g tinned tuna in olive oil
    • 2 anchovies in oil
    • 1 tablespoon capers, plus more for garnish
    • 1½ tablespoons extra virgin olive oil
    • ½ lemon, juiced

    Prep:15min  ›  Cook:2hr  ›  Extra time:2hr resting  ›  Ready in:4hr15min 

    1. Place water, veal, carrot, celery, onion, olive oil, white wine vinegar and salt in a pot. Bring to the boil then simmer, covered, for about 2 hours or until veal is tender. Check every so often and top up with water if it necessary
    2. To make the sauce: Hard boil the egg; remove shell and egg white. Place only the cooked egg yolk in a blender. Add tuna, anchovies, capers, olive oil and lemon juice; blend to a sauce.
    3. Remove the veal from the pot and pat dry with kitchen roll. Slice and arrange the veal on a serving platter. Pour over tuna sauce; cover and refrigerate to allow the flavours to meld. Bring back to room temperature before serving. If you like, you can garnish with some sliced lemon and capers.

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