Vitello Tonnato

| April 28, 2019 | 0 Comments

Ingredients

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)

salt&pepper

rosemary&thyme

 

Preparation

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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