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VITELLO TONNATO (Veal in Tuna Fish Sauce)

VITELLO TONNATO (Veal in Tuna Fish Sauce)


700 g leg of veal, boned, with bone reserved

1 small carrot, peeled and sliced

1 medium onion, skinned and quartered

1 celery stick, trimmed and chopped

4 black peppercorns

salt and pepper

99 g (3 ½ oz) can tuna in oil, drained

2 egg yolks

15 ml lemon juice

4 anchovy fillets, drained

150 ml olive oil

capers, black olives and lemon slices, to garnish


  1. Tie the meat into a neat roll and put into a saucepan with the bone, carrot, onion, celery, peppercorns, 5 ml salt and 300 ml water.

  2. Bring to the boil, cover and simmer for about 1 hour, or until tender. Remove the meat and cool.

  3. Meanwhile, mash together the tuna and anchovies with a fork or in a blender or food processor. Stir in the egg yolks, pepper and lemon juice. Add the oil, a little at a time, until the sauce resembles thin cream. Season.

  4. Cut the meat into thin slices, arrange in a shallow dish and coat completely with the sauce. Cover and leave overnight.

  5. Garnish and serve.
    Serves 4 – 6 


VITELLO TONNATO (Veal in Tuna Fish Sauce)

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