Dinner ideas

Roast vitello tonnato

Vitello tonnato is a well-known Italian veal dish accompanied with a tuna mayonnaise. It is usually served cold or at room temperature, making the perfect appetiser for a Christmas lunch.
roast vitello tonnato
1H 20M
1H 40M


Tuna dressing


1.Preheat oven to 200°C.
2.Heat oil in a large frying pan over medium-high heat; cook veal until browned all over. Place veal on a wire rack in a large baking dish. Combine butter and sage; brush one-third of the butter mixture over veal, season.
3.Roast veal for 1 hour, brushing every 20 minutes with remaining butter mixture. Remove veal from dish; rest, loosely covered with foil, for 20 minutes.
4.Meanwhile, add capsicum to same baking dish; toss in pan juices. Roast in oven for 10 minutes or until capsicum are just starting to soften.
5.Make dressing: Blend or process tuna, capers, anchovies, mayonnaise and juice until smooth; season to taste.
6.Slice veal thinly. Arrange veal on a platter with radicchio leaves and capsicum; drizzle with 3/4 cup tuna dressing. Serve with remaining dressing; sprinkle with extra capers, if you like.

For a more traditional vitello tonnato, spoon tonnato sauce over the cooked veal and allow to marinate overnight.


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