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Vitello tonnato

  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings


  • 800g veal mini roast
  • 1 teaspoon olive oil
  • 125g (1/2 cup) aioli
  • 95g can tuna in oil, drained
  • 5 anchovy fillets, drained
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons warm water
  • 2 tablespoons drained capers, rinsed
  • Fresh continental parsley leaves, to serve
  • Crusty bread, to serve


  • 1
    Preheat oven to 180ºC. Drizzle veal with oil. Season with salt and pepper. Roast for 40 minutes for medium. Set aside to cool. Remove the string and discard. Wrap in plastic wrap. Place in fridge to chill.
  • 2
    Process the aioli, tuna, anchovy and lemon juice in a food processor until smooth. Stir in the water. Season with salt and pepper.
  • 3
    Thinly slice veal. Sprinkle with capers and parsley. Serve with sauce and crusty bread.

Source: taste.com.au


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