Vitello tonnato

Veal with tuna, caper and anchovy mayonnaise

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Preparation info

  • Serves

    6-8

    • Difficulty

      Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This dish is convenient in that it may also be prepared a day or two in advance. Even without the tuna sauce, it is a simple, delicious roast.

Ingredients

  • 1.3 kg (3 lb) piece veal topside
  • 5 tablespoons olive oil

Method

Preheat the oven to 200°C (400°F/Gas 6). Put the veal into a roasting dish, drizzle with the olive oil and season with salt and pepper. Add the sage sprigs and garlic cloves, and put into the oven. Brown on all sides — this should take about 10-15 minutes on each side. Lower the heat t