Vitello tonnato with cucumber & caper salad

Appetizing Vitello tonnato with cucumber & caper salad Recipe

With this classic Italian veal salad, you’ll give pizza and pasta a run come summer.
Vitello tonnato with cucumber & caper salad
Prep Time : 0:25 | Cook Time : 1:00 | Total Time : 1:25 | Serving : 6 person.


  • 1 carrot, roughly chopped

  • 1 stalk celery, roughly chopped

  • 1 onion, roughly chopped

  • 1/4 bunch flat-leaf parsley, leaves picked, stalks reserved top six italian salads

  • 1.3kg piece veal rump,(see note) tied with kitchen string at 3cm intervals

  • 60ml (1/4 cup) grape seed oil (see note)

  • 250ml (1 cup) dry white wine

  • 50g (1/4 cup) baby capers, patted dry with paper towel

  • 1 celery heart, (see note) thinly sliced

  • 250g Qukes (baby cucumbers), (see note) thinly sliced lengthwise

Tonnato sauce

  • 2 egg yolks

  • 2 teaspoons Dijon mustard

  • 160ml (2/3 cup) grape seed oil (see note)

  • 95g can tuna in spring water, drained

  • 4 anchovy fillets

  • 1 lemon, zested, juiced


  • Step 1

    Preheat oven to 180C. Place carrot, celery, onion and parsley stalks in the base of a roasting pan. Rub veal with 1 tablespoon oil and season with salt and pepper. Heat a large, heavy-based frying pan over high heat. Brown veal, turning, for 5 minutes, then place over vegetables in roasting pan. Pour wine and 250ml (1 cup) water into pan, then roast for 50 minutes for medium or until cooked to your liking. Cover pan loosely with foil, then cool for 30 minutes.

  • Step 2

    Meanwhile, to make tonnato sauce, process egg yolks and mustard in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a steady stream until thick and emulsified. Add tuna, anchovies and lemon zest and juice, then process until smooth. Season with salt. Makes 1 1/4 cups.

  • Step 3

    To make salad, heat remaining 2 tablespoons oil in a small frying pan over medium heat. Add capers and cook, stirring, for 1 minute or until crisp, then tip into a bowl lined with paper towel. Toss parsley leaves, celery heart and cucumber in a bowl.

  • Step 4

    Discard vegetable mixture, then carve veal into 5mm-thick slices. Place overlapping on a platter, spoon over tonnato sauce, then scatter with capers and cucumber salad to serve.

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