Vitello tonnato

Name: Vitello tonnato (Veal with tuna, caper and anchovy mayonnaise)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 4 garlic cloves, peeled; 5 tablespoons olive oil; 2 sprigs of sage; 1.3 kg (3 lb) piece veal topside; 150 g (5½ oz) tin (drained weight) tuna in olive oil; caperberries or extra capers, to serve; 1 quantity mayonnaise; 4 salt-packed anchovies, rinsed and filleted, or 8 fillets in olive oil; 60 g (2¼ oz) (drained weight) capers in vinegar; 250 ml (1 cup) white wine

Veal with tuna, caper and anchovy mayonnaise

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