“Vitello” tonnato
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- Abigail Donnelly
- 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.
You have NO idea of Italian cooking or recipes Please stop INVENTING these disgusting supposed to be Italian recipes. What is Vitello Tonnato with pork ?
Sounds great and will certainly try it. Just wondering where the Dietary Considerations say “Dairy Free” how 3 Tablsespoons of are included?
That’s meant to be 3 Tablespoons of butter!