Name: Vitello tonnato
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 10 gram (½ ounce) butter, softened; 600 gram (1¼-pound) veal rump; 40 gram (1½ ounces) butter, melted; 1 tablespoon finely chopped fresh sage; 80 gram (2½ ounces) baby rocket (arugula) leaves; 6 cherry truss tomatoes (120g), halved; 1 medium lemon (140g), cut into wedges; Tuna dressing; 185 gram (6 ounces) canned tuna in olive oil, drained, flaked; 1 tablespoon drained capers, rinsed; 4 drained anchovy fillets; 1 1/2 cup (450g) whole-egg mayonnaise; 2 teaspoon lemon juice

Vitello tonnato

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Serves 4

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

10 gram (½ ounce) butter, softened

600 gram (1¼-pound) veal rump

40 gram (1½ ounces) butter, melted

1 tablespoon finely chopped fresh sage

80 gram (2½ ounces) baby rocket (arugula) leaves

6 cherry truss tomatoes (120g), halved

1 medium lemon (140g), cut into wedges

Tuna dressing

185 gram (6 ounces) canned tuna in olive oil, drained, flaked

1 tablespoon drained capers, rinsed

4 drained anchovy fillets

1 1/2 cup (450g) whole-egg mayonnaise

2 teaspoon lemon juice

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Grease 25cm x 30cm (10-inch x 12-inch) piece of foil with softened butter. Season veal; wrap in foil. Place veal on wire rack in large baking dish; roast about 1 hour or until cooked as desired, basting every 20 minutes with combined melted butter and sage. Remove veal from oven; stand 10 minutes.

3.To make tuna dressing; blend tuna, capers, anchovies, mayonnaise and juice until smooth.

4.Slice veal thinly. Arrange veal on platter with rocket, tomato, and lemon; drizzle with ¾ cup tuna dressing. Serve with remaining dressing; sprinkle with extra capers, if you like.

Vitello tonnato, veal with tuna sauce, is a classic Italian antipasto dish, usually served cold. It’s also commonly served in summer as a light meal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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