msc_ecolabel

Vitello Tonnato

Prep time 20 mins
Cooking Time 5 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Skipjack tuna
  • 2 tinned salted anchovy fillets
  • 50 ml mayonnaise
  • 1 tsp balsamic vinegar
  • 1 tin MSC certified tuna in water, drained (drained weight 100 g)
  • 3 stems parsley, leaves only
  • 2 tbsp capers
  • 150 g roast veal, thinly sliced
  • 40 g rocket lettuce
  • Olive oil, extra virgin
  • Salt and pepper
  1. In a food processor, blend the anchovy with the mayonnaise, vinegar, tuna, parsley and a tablespoon of capers until smooth. Season with pepper and a pinch of salt if desired (the anchovies already add saltiness).
  2. Divide the veal between the plates and spoon the tuna sauce over the meat. Put the rocket lettuce in a bowl, season with olive oil, salt and pepper and use to garnish the veal.
  3. Garnish with the remaining capers and a splash of olive oil.
Photo credit: David Loftus

Ingredients

Method

  • 2 tinned salted anchovy fillets
  • 50 ml mayonnaise
  • 1 tsp balsamic vinegar
  • 1 tin MSC certified tuna in water, drained (drained weight 100 g)
  • 3 stems parsley, leaves only
  • 2 tbsp capers
  • 150 g roast veal, thinly sliced
  • 40 g rocket lettuce
  • Olive oil, extra virgin
  • Salt and pepper
  1. In a food processor, blend the anchovy with the mayonnaise, vinegar, tuna, parsley and a tablespoon of capers until smooth. Season with pepper and a pinch of salt if desired (the anchovies already add saltiness).
  2. Divide the veal between the plates and spoon the tuna sauce over the meat. Put the rocket lettuce in a bowl, season with olive oil, salt and pepper and use to garnish the veal.
  3. Garnish with the remaining capers and a splash of olive oil.
Photo credit: David Loftus
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