Name: Roast vitello tonnato
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 900 gram veal rump; 40 gram butter, softened; 1 tablespoon finely chopped fresh sage; 1 medium red capsicum (bell pepper) (200g), sliced; 1 medium yellow capsicum (bell peppers) (200g), sliced; 1 radicchio, leaves separated; Tuna dressing; 185 gram canned tuna in olive oil, drained, flaked; 1 tablespoon rinsed, drained capers; 4 drained anchovy fillets; 1 1/2 cup (450g) mayonnaise; 2 teaspoon lemon juice

Roast vitello tonnato

Vitello tonnato is a well-known Italian veal dish accompanied with a tuna mayonnaise. It is usually served cold or at room temperature, making the perfect appetiser for a Christmas lunch.

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Serves 4

Prep

20M

Cook

1H 20M

Marinate

20M

Total

1H 40M

Ingredients

1 tablespoon olive oil

900 gram veal rump

40 gram butter, softened

1 tablespoon finely chopped fresh sage

1 medium red capsicum (bell pepper) (200g), sliced

1 medium yellow capsicum (bell peppers) (200g), sliced

1 radicchio, leaves separated

Tuna dressing

185 gram canned tuna in olive oil, drained, flaked

1 tablespoon rinsed, drained capers

4 drained anchovy fillets

1 1/2 cup (450g) mayonnaise

2 teaspoon lemon juice

Method

1.Preheat oven to 200°C.

2.Heat oil in a large frying pan over medium-high heat; cook veal until browned all over. Place veal on a wire rack in a large baking dish. Combine butter and sage; brush one-third of the butter mixture over veal, season.

3.Roast veal for 1 hour, brushing every 20 minutes with remaining butter mixture. Remove veal from dish; rest, loosely covered with foil, for 20 minutes.

4.Meanwhile, add capsicum to same baking dish; toss in pan juices. Roast in oven for 10 minutes or until capsicum are just starting to soften.

5.Make dressing: Blend or process tuna, capers, anchovies, mayonnaise and juice until smooth; season to taste.

6.Slice veal thinly. Arrange veal on a platter with radicchio leaves and capsicum; drizzle with 3/4 cup tuna dressing. Serve with remaining dressing; sprinkle with extra capers, if you like.

For a more traditional vitello tonnato, spoon tonnato sauce over the cooked veal and allow to marinate overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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