Name: Roast vitello tonnato
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 900 gram veal rump; 40 gram butter, softened; 1 tablespoon finely chopped fresh sage; 1 medium red capsicum (bell pepper) (200g), sliced; 1 medium yellow capsicum (bell peppers) (200g), sliced; 1 radicchio, leaves separated; Tuna dressing; 185 gram canned tuna in olive oil, drained, flaked; 1 tablespoon rinsed, drained capers; 4 drained anchovy fillets; 1 1/2 cup (450g) mayonnaise; 2 teaspoon lemon juice

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.

Serves 4

Prep

20M

Cook

1H 20M

Marinate

20M

Total

1H 40M

Ingredients

1 tablespoon olive oil

900 gram veal rump

40 gram butter, softened

1 tablespoon finely chopped fresh sage

1 medium red capsicum (bell pepper) (200g), sliced

1 medium yellow capsicum (bell peppers) (200g), sliced

1 radicchio, leaves separated

Tuna dressing

185 gram canned tuna in olive oil, drained, flaked

1 tablespoon rinsed, drained capers

4 drained anchovy fillets

1 1/2 cup (450g) mayonnaise

2 teaspoon lemon juice

Method

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.
Note

Women's Weekly Food

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