Vitello Tonnato with tender veal - Simple & Original
Homemade Vitello Tonnato is the epitome of Italian culinary art and surprisingly easy to prepare. Who doesn't love the combination of wafer-thin, tenderly cooked veal and a spicy, silky-creamy tuna-caper sauce? This Vitello Tonnato is my absolute favorite when I need something quick but still elegant and healthy. As a hobby chef with a keen sense of quality, I swear by making everything fresh from scratch – without any ready-made products. The freshness of the meat combined with the fine acidity of the capers and the creaminess of the tuna creates a true taste explosion. Whether as a refined starter or a light main course, this delicacy is easy for everyone to master. Grab your kitchen utensils and bring this Italian classic directly into your own kitchen – you will taste the difference!
Ingredients
Preparation
Let the veal (150 g) gently simmer in a pot with lightly salted water over low heat for about 20 minutes until tender, then let it cool.
While the meat rests, blend the tuna (80 g) with the egg yolk (1), olive oil (50 ml), half of the capers (20 g), and the juice of half the lemon (1) in a tall container using a hand blender to create a creamy emulsion.
Season the sauce with sea salt (2 g) and black pepper (1 g). A little tip from me: A bit of lemon zest gives the sauce a wonderful freshness!
Cut the cooled veal (150 g) into wafer-thin slices using a very sharp knife and arrange them in a fan shape on a plate.
Generously pour the finely puréed tuna sauce over the meat and garnish with the remaining capers (20 g).
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