Grill Vitello Tonnato

Name: Grill Vitello Tonnato
Prep time: 30 min
Total time: 95 min
Yield: 4
Ingredients: 2 hard-boiled eggs; 1 tin white tuna in brine; 2 anchovy fillets; 600 g tomatoes; 4 sprig basil; 600 g roast veal; 3 tbsp olive oil; ½ dl sunflower oil; 2 tbsp white balsamic vinegar; ½ dl vegetable bouillon; 1 tbsp capers; 30 g caper berries; ¾ tsp salt; a little pepper; 2 tbsp lemon juice; salt and pepper to taste; ½ tsp sea salt

main dish summer grill

Total: 1 hr 35 min. | Active: 30 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

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

Sauce
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

Salad
600 g	tomatoes -
2 tbsp	olive oil
2 tbsp	white balsamic vinegar
½ tsp	sea salt
4 sprig	basil, leaves torn off
30 g	caper berries, drained

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.

Sauce

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

Salad

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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