“Vitello” tonnato

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  • 6
  • Easy
  • Dairy free
  • 30 minutes
  • 15 minutes
  • Woolworths Chiaro Italian Chianti 2017

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

Cooking Instructions

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.

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.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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