Vitello Tonnato

by: Jérémie Conan

  • Preparation 45 min
  • Portions 4 pers.

Ingredients needed

  • 300 g top round of veal
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, minced
  • 30 ml (2 tablespoons) Intense Favuzzi extra virgin olive oil
  • 100 ml (⅓ cup) dry white wine
  • 200 ml (⅘ cup) water
  • 30 g (1 oz) capers, drained

For the sauce

  • 150 g (⅓ lb) tuna in water
  • 3 anchovies
  • 30 g (1 oz) capers, drained
  • 30 ml (2 tablespoons) cooking liquid from the veal roast
  • 400 g (14 oz) organic mayonnaise
  • Juice of 2 lemons

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Steps of preparation

  1. Season the veal roast with salt and pepper.
  2. Heat a bit of olive oil in a pan, then brown meat on all sides.
  3. Add mirepoix (diced carrot and onion) and roast in a 350°F oven (180°C) for 10 minutes.
  4. Set meat aside on a rack and leave to cool at room temperature.
  5. Meanwhile, deglaze pan with white wine and water.
  6. Reduce by half, then strain to make the cooking liquid.
  7. Blend all sauce ingredients with a stick blender and season with salt and plenty of pepper.
  8. The sauce should be thick enough to coat the meat.
  9. Finely slice the meat, carpaccio style.
  10. Lay slices on a plate in a rosette shape, then garnish with tuna sauce.
  11. Season with a grind of freshly cracked pepper, a few capers and parsley leaves.

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