• Serves 4
  • 20 mins prep
  • 80 mins cook
  • 20 mins marinate

Roast vitello tonnato

roast vitello tonnato
Triple tested. For your success every time.

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.


Roast vitello tonnato

  • 1 tbsp olive oil
  • 900 g veal rump
  • 40 g butter, softened
  • 1 tbsp 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 g canned tuna in olive oil, drained, flaked
  • 1 tbsp rinsed, drained capers
  • 4 drained anchovy fillets
  • 1 1/2 cups (450g) mayonnaise
  • 2 tsp lemon juice


Roast vitello tonnato

  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.
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