Vitello tonnato

roast veal with tuna sauce
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Veal loin

Procedure
400 g piece of veal loin
oil for searing
some salt
some pepper

Tuna sauce

Procedure
100 g tuna in olive oil, drained
2 anchovy fillets in olive oil, drained
2 tbsp capers
100 g mayonnaise
½ tsp salt
some pepper
some lemon juice
some water

Serving

Procedure
oil for deep-frying
2 tbsp capers

Veal loin

Procedure
Salt the meat generously. Heat oil in a frying pan. Sear the meat on all sides and season with pepper. Put on a wire shelf in the middle shelf position. Line a baking tray with baking paper and put in the bottom shelf position. Insert the food probe into the thickest part of the meat and connect it to the cooking space.
Using the soft roasting seared mode, cook at a food probe temperature of 59 °C for 2 hours.

Tuna sauce

Procedure
In a measuring jug, purée all the ingredients up to and including the salt to a smooth sauce. Season with pepper and lemon juice and dilute with water to get the desired consistency.

Serving

Procedure
Heat plenty of oil in a small pan. Pat the capers dry with kitchen paper, carefully add them to the hot oil, deep-fry until crispy and then drain.
Carve the meat thinly and serve with the sauce. Garnish with the crispy capers.

Cooking steps

Procedure
Action
Soft roasting, to food temperature 59°C (max 2 Hrs)
  • Wire shelf
  • Baking tray
  • Food probe
  • Hand blender
Shopping list
Quantity Ingredient
400 g piece of veal loin
100 g tuna in olive oil
oil for searing
4 tbsp capers
some lemon juice
some salt
2 anchovy fillets in olive oil
100 g mayonnaise
some pepper
oil for deep-frying
some water
½ tsp salt

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