recipes
Vitello tonnato
2024-06-26
Ingredients
For the sauce
1 Egg yolk
1 can Tuna in oil, drained (Blue angel)
120ml Extra virgin olive oil (Borges)
2 tbsp Lemon juice
2 tbsp Water
You will also need
500g Veal loin for roasting
1 tsp Lemon zest and lemon wedges
1 tbsp Chopped capers (Camel brand)
1 tbsp Chopped parsley
Method
For the sauce, blend together the egg yolk, capers and tuna. Add in the oil, lemon juice and water, season with salt and pepper and blend till smooth. For the veal, Season well with salt and pepper then pan fry in a pan with a little oil to seal then place into the oven and continue to roast for 23-30 minutes (Depending on its size). Allow to cool down completely before slicing very thinly. Spoon a little of the sauce into the base of each plate and decoratively lay over slices of the roasted veal. Decorate with an extra drizzle of sauce, lemon zest, chopped capers, parsley and lemon wedges.
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