Vitello Tonnato

Serving: 343 g

Ingredients

• veal170 g
• tuna70 g
• capers15 g
• olive oil18 g
• eggs20 g
• mixed greens50 g

Recipe steps

1. Poach the veal gently in aromatic broth, then cool it completely in its own liquid so it stays moist.
2. Blend the tuna with the capers, egg yolk, oil and a little of the poaching broth into a smooth pale sauce.
3. Slice the cold veal as thinly as you can manage.
4. Lay the slices out and coat them with the sauce so no meat shows through.
5. Chill an hour before serving with more capers and a few leaves. A summer dish, served cold.

Ask Rob to help me

← All recipes