Vitello Tonnato (sliced veal antipasto)

Vitello Tonnato (sliced veal antipasto)
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus resting

Vitello tonnato – a dish of cold, sliced veal originating from Piedmont – makes an impressive main course of an Italian meal or a smashing antipasto for a special occasion.

This beef tagliata with potato, rocket and parmesan is another fail-safe dinner that’s bound to impress.

Nutrition: For 6

Calories
191kcals
Fat
12.4g (2.1g saturated)
Protein
18g
Carbohydrates
1.4g (0.4g sugars)
Fibre
0.8g
Salt
0.2g
Calories
191kcals
Fat
12.4g (2.1g saturated)
Protein
18g
Carbohydrates
1.4g (0.4g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

  • Splash olive oil for frying
  • 400g British rose veal escalopes, at room temperature (see Know-how)
  • 4 red chicory heads, leaves separated and halved
  • 60g wild rocket
  • A few fresh flatleaf parsley sprigs, leaves roughly chopped 
  • Parmesan shavings to serve

For the tonnato sauce

  • 1 medium free-range egg yolk 
  • 1 tsp white wine vinegar
  • 2 anchovy fillets in oil, finely chopped 
  • 1 tbsp capers, plus extra to serve 
  • ½ tsp dijon mustard
  • ½ x 145g can top quality, line-caught tuna in olive oil, drained 
  • Finely grated zest and juice ½ lemon
  • 50ml extra-virgin olive oil
  • 50ml light olive oil

You’ll also need…

  • Food processor

Method

  1. For the tonnato sauce, put the egg yolk, vinegar, anchovies, capers, mustard, tuna and lemon zest in a food processor, then blend until smooth. With the motor running, very slowly pour in both the oils to form a smooth sauce with a loose mayonnaise consistency. Taste and season, adding the lemon juice and black pepper (anchovies and capers are quite salty, but you might need to add a pinch of salt). Set aside. 
  2. Heat a little olive oil in a large frying pan, then add the veal escalopes and fry on a high heat for 1-2 minutes on each side. Remove to a lipped baking tray and season well. Set aside to rest.
  3. When ready to serve, slice the veal into thin strips. Arrange on a platter (or divide among 6 plates) with the chicory, rocket and parsley, then drizzle over the tonnato sauce. Scatter the salad with a few extra capers, parmesan shavings and ground black pepper and serve straightaway.

delicious. tips

  1. You’ll have sauce left over -drizzle it over salad or spread onto crostini with white beans as a nibble.

  2. To ensure your veal has been reared to high welfare standards, choose British rose veal.

  3. A young, bright barbera has the fresh acidity to take on the sharper elements of the tonnato.

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