Vitello Tonnato

| April 28, 2019 | 0 Comments


500g veal filet or eye of round

200g tuna filet in oil/water (Ortiz)

1 lemon

3 tbsp capers in salt (soak in water before using)

2-3 anchovy filet

200g mayonnaise (2 egg yolks + 200-250ml sunflower oil)





1.Pre-heat the oven to 120C or 240F. Sauté the veal shortly on both sides with a bit oil


2. Add a few sprigs rosemary&thyme and put in the oven for 25-30min.  After 25-30min. remove the meat from the oven and let it cool down.


3. Meanwhile make the sauce. Combine tuna filet, anchovies, 2 tbsp capers, juice of lemon and mayonnaise


4. Put in a blender or food processor.  Optional add a bit of greek yoghurt for a lighter version.


5. Cut the meat in slices and add carefully the sauce, not too much.  Finally put additional capers on top. Serve with a good baguette or bread.





Category: Berlin Kitchen

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