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vitello tonnato ©️ Nel Brouwer-van den Bergh

Vitello tonnato

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Italian
Servings 4

Ingredients
  

Ingredients for the meat

  • 14 oz veal for an appetizer, take half the amount

Ingredients for the sauce

  • 1/2 medium yellow onion
  • 1 egg yolk
  • 4 tbsp capers
  • 2-3 tbsp freshly squeezed lemon juice
  • 10 oz (280 g) tuna (from a tin or jar is fine)
  • 0.3 pint (150 ml) olive or sunflower/rapeseed oil
  • 1 tbsp Dijon mustard
  • black pepper to taste
  • salt to taste

For the greens

  • 3 oz arugula greens or slad greens of your choice

Instructions
 

preparing the meat

  • Prepare a simple vegetable broth by adding some vegies like carrots, cellery, onion in water with salt
  • bring to a simmer and after 15 min add the veal
  • Cook for 3 -6 minutes depending on the thickness of the meat
  • Let it cool down and then slice it if too think

making the sauce

  • Start mincing the onion and the capers and keep reserved
  • Take the egg yolk and add the lemon juice, some salt and pepper and start adding

Preparing the final dish

  • Just before serving, place the meat on a plate on one side and the greens on the other. Spoon the tuna sauce in the middle, just covering part of the greens and part of the meat.

Notes

Method: simmering
Food allergy & intolerance information: egg, fish
Keyword capers, tuna, veal, vitello tonnato