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Vitello Tonnato

Prep time
20 mins
Cooking Time
5 mins
Serves
2

Ingredients

msc ecolabel landscape
  • 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

Method

  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

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/vitello-tonnato

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