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The new vitello tonnato
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Italian classic gets a modern twist with tuna croquettes.
Ingredients:
  • 1 potato (about 200g), chopped
  • 185g can tuna in oil, drained
  • 1/2 small onion, grated
  • 2 eggs, lightly beaten, plus 1 extra yolk
  • 2 tsp finely grated lemon zest
  • 80ml lemon juice
  • 300g mayonnaise
  • 125.00 ml finely chopped flat-leaf parsley, plus fried parsley leaves to serve
  • 150g plain flour
  • 50g breadcrumbs
  • 18.20 gm olive oil
  • 2 x 300g veal fillets, trimmed
  • 82.50 ml finely chopped chives
  • 50g capers
  • 1 anchovy fillet in oil, drained, chopped
  • 1 garlic clove, finely chopped
  • Sunflower oil, to deep-fry
Instructions:
  • Boil potatoes in salted water for 10-12 minutes until tender. Drain and mash thoroughly. Mix mashed potatoes with tuna, onion, extra yolk, lemon zest, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, and 2 tablespoons parsley. Season the mixture and shape it into 16 x 2cm balls. Coat each ball with flour, beaten egg, and breadcrumbs. Refrigerate for 1 hour to firm up.
  • In a pan over medium-high heat, warm the olive oil. Season the veal, then sear it for 3-4 minutes while turning. Let it cool slightly before serving.
  • On a plate, mix chives, capers, anchovy, garlic, and the remaining 1/3 cup parsley. Roll veal fillets in the herb mixture until well coated. Wrap each tightly in plastic wrap and freeze for 30 minutes.
  • Fill a large pan or deep-fryer halfway with sunflower oil and heat to 190°C (test with a cube of bread turning golden in 30 seconds). Deep-fry croquettes in batches for 2 minutes or until golden, then drain on paper towel.
  • Mix together the remaining 1/4 cup (60ml) lemon juice and 1 cup (300g) mayonnaise. Thinly slice the veal and serve with croquettes, capers, parsley, and the lemon mayo on the side.

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