Vitello tonato
Vitello tonato is an elegant Italian classic where thin slices of veal fricandeau are served with a silky sauce of tuna, sardines and capers. Perfect as an impressive starter for a festive dinner.
4 servings
Ingredients
- Good veal fricandeau – allow 100 g per person (it's really best from the butcher)
- 2 cans tuna in olive oil
- 120 ml Zaanse mayonnaise
- 2 tbsp white wine vinegar
- 2 tsp capers + extra to garnish
- 1 can sardines
- arugula
- olive oil
- salt & pepper
Instructions
- 1
1. Toss the arugula with a little olive oil and salt and pepper, spread it over the plates and drape the veal fricandeau on top. We make the tuna mayonnaise by puréeing the tuna, sardines, capers, mayonnaise and vinegar with an immersion blender until smooth. Taste and season with salt and pepper if needed.2. Spread the tuna mayonnaise over the fricandeau and finish with a few capers. Buon appetito!
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