Vitello tonnato with green bean and tomato salad

Vitello tonnato with green bean and tomato salad

By
From
Cut the Carbs!
Serves
6

This dish is protein, squared. It translates as slices of lean veal, seasoned with a sauce made from tuna. Before you turn the page in disbelief, bear with me. This is a classic Piedmontese combination, often served as part of an antipasto platter. Here it’s repurposed as a main course that’s perfect for a small group. Just sear the nut of veal, then leave it in the oven or on the barbecue to roast while you make the sauce and assemble the salad. What you get in the end is a canny combination; somehow the mellow meat finds new life with the briney acidity of the tuna sauce.

Ingredients

Quantity Ingredient
1.8kg nut of veal, at room temperature
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Tuna sauce

Quantity Ingredient
2 egg yolks
1 teaspoon dijon mustard
150ml neutral-tasting oil
1 tablespoon capers, drained
2 marinated anchovy fillets in oil, drained
185g tinned tuna in olive oil
1/2 lemon, juiced

Salad

Quantity Ingredient
300g green beans, steamed
4 tomatoes, sliced
1 red onion, peeled and cut into slivers
1 small bunch fresh basil
2 tablespoons olive oil
1 teaspoon red wine vinegar

To serve

Quantity Ingredient
2 tablespoons capers, patted dry and fried in 2 tbsp olive oil until they open up like flowers

Method

  1. Preheat a barbecue with a hood, or your oven to 160˚C.
  2. Season the veal with the salt and pepper. Drizzle the oil into either the flat plate of a barbecue or a frying pan over medium heat and sear the meat for 2 minutes on each side to form a nice brown crust.
  3. Transfer the meat to a baking dish and place it in the preheated oven or simply pull down the hood of the barbecue to roast. Cook it for 1 hour and 15 minutes, or until the internal temperature is 55–60˚C. Allow the meat to rest somewhere warm and under foil for 20–30 minutes before carving. The meat will continue to cook through as it rests. The ends will be more done and the centre pink.
  4. To make the tuna sauce, put the egg yolks and mustard in a food processor and whizz to combine. With the motor running, slowly trickle in the oil, drop by drop, to create a mayonnaise. Once it has emulsified to a mayonnaise, add the capers, anchovies, tuna and its marinating oil, and lemon juice, and blitz to combine.
  5. To make the salad, combine all the ingredients together.
  6. Slice the rested meat into pieces 1 cm thick and serve topped with the tuna sauce, fried capers and the salad. This can be served warm, or at room temperature as part of a family-style feast.

Tip:

  • You want your veal to be blushing in the centre, so it’s best to give it plenty of time to rest before you carve it to prevent any wayward puddles of pink juice on your plate. The best thing to do is carve on a separate board to the one you’ll serve from.
Tags:
healthy
low carb
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