Vitello tonnato

Vitello tonnato

Total: 4 hr 20 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 192 kcal
, Fat: 10 g
, Carbohydrate: 1 g
, Protein: 26 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 litre water
3 dl white wine
1 lemon, use only the juice
1 carrot, chopped
1 onion, quartered
1 bay leaf
700 g roast veal (e.g. eye of round)


2 hard-boiled eggs, halved
1 tin white tuna in brine (approx. 160 g), drained, broken into chunks
2 tbsp lemon juice
½ dl sunflower oil
2 anchovy fillets
1 tbsp capers
½ tsp salt

To serve

2 tbsp caper berries
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How it's done

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Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.


To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.

To serve

Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.

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