Vitello tonnato

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

This Italian classic is served cold so perfect for summer.

By Matt Tebbutt

For the veal rump

  • 2 tbsp oil
  • 70g/2½oz butter
  • 3 garlic cloves, crushed
  • 4 thyme sprigs
  • 3 bay leaves
  • 800g–1kg/1lb 12oz–2lb 4oz veal rump
  • 150ml/5fl oz Madeira
  • handful caperberries, to serve
  • 4 tbsp flatleaf parsley leaves, to serve

For the sauce

  • 30g/1oz baby capers
  • 25g/1oz flatleaf parsley, leaves picked
  • 4 anchovy fillets
  • 2 hard-boiled free-range eggs, peeled
  • 100g tin tuna
  • 100ml–200ml/3½–7fl oz olive oil, plus extra for drizzling
  • 1 lemon, juice only
  • freshly ground black pepper
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