Vitello Tonnato

Vitello Tonnato

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Vitello Tonnato

Ingredients:

 15 ml (1 tbsp.) olive oil
 500 g eye of round veal, tied
 2 egg yolks
 30 ml (2 tbsp.) white wine vinegar
 2 anchovies
 15 ml (1 tbsp.) capers
 125 ml (½ cup) canola oil
 125 ml (½ cup) olive oil
 185 g tin of tuna (high quality)
 Baby arugula, for garnish
 Capers, for garnish

Preparation:

1

Oven temperature: 200/400

2

In a frying pan over medium/high heat, sear the veal in the olive oil for 2 minutes on each side (all four sides).

3

Place the veal on a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes (or until the internal temperature reaches 52/125). Keep the cooking juices.

4

Wrap the veal in parchment paper and let cool for about 2 hours.

5

Meanwhile, prepare the tuna sauce. Using a food processor, beat the egg yolks with the vinegar and a pinch of salt until smooth. Add the anchovies and capers and beat again. Add a drizzle of oil and continue beating until it develops a mayonnaise consistency. Add the tuna and cooking juices and beat again.

6

On a work surface, remove the string from the veal and carve into thin slices. Serve drizzled with the sauce and garnished with arugula and capers.

Ingredients

 15 ml (1 tbsp.) olive oil
 500 g eye of round veal, tied
 2 egg yolks
 30 ml (2 tbsp.) white wine vinegar
 2 anchovies
 15 ml (1 tbsp.) capers
 125 ml (½ cup) canola oil
 125 ml (½ cup) olive oil
 185 g tin of tuna (high quality)
 Baby arugula, for garnish
 Capers, for garnish

Directions

1

Oven temperature: 200/400

2

In a frying pan over medium/high heat, sear the veal in the olive oil for 2 minutes on each side (all four sides).

3

Place the veal on a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes (or until the internal temperature reaches 52/125). Keep the cooking juices.

4

Wrap the veal in parchment paper and let cool for about 2 hours.

5

Meanwhile, prepare the tuna sauce. Using a food processor, beat the egg yolks with the vinegar and a pinch of salt until smooth. Add the anchovies and capers and beat again. Add a drizzle of oil and continue beating until it develops a mayonnaise consistency. Add the tuna and cooking juices and beat again.

6

On a work surface, remove the string from the veal and carve into thin slices. Serve drizzled with the sauce and garnished with arugula and capers.

Vitello Tonnato


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About us

The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.