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Vitello tonnato with pesto potatoes and beans
Vitello tonnato with pesto potatoes and beans
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 400g piece veal fillet (see note), well-trimmed
  • 500g chat potatoes, quartered
  • 200g thin green beans
  • 40.00 gm basil pesto
  • Ice for an ice bath
  • 247.50 gm whole-egg mayonnaise
  • 95g can tuna in olive oil
  • 40.00 ml flat-leaf parsley leaves, plus extra to garnish
  • 21.00 gm lemon juice
  • 1-40.00 ml baby capers, rinsed, drained
  • 62.50 ml pitted kalamata olives, to serve
Instructions:
  • Preheat the oven to 200°C. Heat oil in an ovenproof pan over medium-high heat. Sear veal all over for 6-8 minutes until golden. Season, then transfer to the oven for 10 minutes or until cooked to medium.
  • Simmer potatoes in salted water until tender, adding beans for the last 2 minutes. Rinse in cold water, then combine with pesto.
  • Take the veal out of the pan and seal it in a zip-lock bag. Submerge the bag in a bowl of ice water to bring it to room temperature while you prepare the sauce.
  • Once the meat has cooled, blend mayonnaise, tuna, parsley, and juice in a blender or food processor until smooth. If needed, mix in a bit of warm water to achieve a thinner consistency, then season to your liking.
  • Layer thinly sliced, cooled veal on plates. Drizzle with sauce, then sprinkle with olives, capers, and parsley. Serve with potatoes and beans.

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