Carb Conscious Archives

Duck recipes

Hot wings with blue-cheese dip

30 - 35 minutes

Anchovy recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Italian recipes

“Vitello” tonnato

15 minutes

“Vitello” tonnato

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

3 T butter
3 T olive oil
6 pork rib-eye steaks, at room temperature
12 capers, drained
5 anchovies
12 sage leaves, deep-fried
lemon wedges, for serving

For the tuna sauce, blend:

2 free-range eggs, boiled
250 g canned tuna
1 lemon, juiced
½ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Heat half the butter and 1 T olive oil in a pan and fry 3 steaks for 5 minutes on both sides until cooked but still slightly pink inside. Repeat with the remaining steaks and 1 T olive oil. Set aside and cover.

2. Gently pull away the outer petals of the capers to form a flower. Drain on kitchen paper. Heat the remaining oil in a pan and fry the capers until crispy.

3. To serve, place the steaks and their juices onto a platter and spoon over the sauce, anchovies, crispy sage leaves and capers. Serve with lemon wedges.

Cook's note: Vitello tonnato is a meat-fish combo – slices of veal (we've used pork steaks) served in a rich tuna-caper-anchovy sauce served as part of an antipasti platter, or as a main course.

Browse more Italian recipes here.

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Summer white peach salad with smoky buttermilk dressing

Whole roast lamb ribs with romesco sauce

Whole roasted spiced duck

Hot wings with blue-cheese dip

Anchovy tortilla

Tofu and radish bowl

Quick kimchi

Eggs with lom sak sauce

Rice paper wraps

Lactose-free paneer curry

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

“Vitello” tonnato

“Vitello” tonnato

Ingredients

Method