Grill Vitello Tonnato

Grill Vitello Tonnato

Total: 1 hr 35 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 479 kcal
, Fat: 27 g
, Carbohydrate: 7 g
, Protein: 49 g


4 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:

Betty Bossi Koch-Center

Roast veal

600 g roast veal (e.g. rib)
¾ tsp salt
a little pepper
1 tbsp olive oil


2 hard-boiled eggs
1 tin white tuna in brine (approx. 160 g, drained, broken into chunks
2 tbsp lemon juice
½ dl sunflower oil
½ dl vegetable bouillon
2 anchovy fillets
1 tbsp capers
salt and pepper to taste


600 g tomatoes *-*
2 tbsp olive oil
2 tbsp white balsamic vinegar
½ tsp sea salt
4 sprigs basil, leaves torn off
30 g caper berries, drained
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How it's done

Roast veal

Season the meat on all sides and brush with oil.

Charcoal/gas/electric grill

With the lid down, grill the meat over/on a low heat (approx. 150°C) for approx. 45 mins., turning occasionally. Cover and leave to rest for approx. 15 mins.


Puree the eggs with all the other ingredients up to and including the capers, season.


Cut the meat into thin slices, plate up with the tomatoes. Drizzle the oil and balsamic over the tomatoes, season with salt and garnish with the basil. Drizzle the sauce over the meat, top with the caper berries.

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