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Vitello tonnato
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your charcuterie board with savory roast veal topped with tangy anchovy and caper garlic mayo.
Ingredients:
  • 800g veal mini roast
  • 4.60 gm olive oil
  • 125g (1/2 cup) aioli
  • 95g can tuna in oil, drained
  • 5 anchovy fillets, drained
  • 21.00 gm fresh lemon juice
  • 10.00 gm warm water
  • 40.00 ml drained capers, rinsed
  • Fresh continental parsley leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 180ºC. Coat the veal with a drizzle of oil and season generously with salt and pepper. Roast for 40 minutes for a perfectly juicy medium finish. Let it cool, remove the string, and wrap it in plastic wrap. Chill in the fridge until ready to serve.
  • Combine the aioli, tuna, anchovy, and lemon juice in a food processor and blend until silky. Mix in the water. Season to perfection with salt and pepper.
  • Slice the veal thinly, then sprinkle it with capers and parsley. Serve alongside a delicious sauce and crusty bread for a delightful meal.

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