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Veal in a Tuna & Caper Mayonnaise

Recipe from: January 2010
veal in a tuna mayo

Ingredients 20
Servings 8
Time 20 minutes


  • Roast Veal
  • 1 Veal Roast
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 3 bay leaves
  • 2 chicken stock cubes
  • 2 glasses of dry white wine
  • whole pepper corns
  • a few sprigs of rosemary
  • Olive oil for frying
  • 6 cloves of garlic
  • Tuna & Caper mayo sauce
  • 2 anchovettes very finely chopped
  • 100ml of capers - well drained and finely copped
  • the juice of 1 large lemon
  • the zest of half of the lemon
  • lots of freshly ground black pepper
  • 2 tsp sugar
  • 2 tins of well drained tuna


35 minutes
In a pot - seal the roast on all sides in the olive oil
Add all of the other ingredients and cover with water
Bring to the boil for 15 minutes and reduce right down to a slow simmer
I cooked mine for about an hour and a half when it's cooked.  put the lid on the pot and leave to cool off the stove nice and slowly this will tenderise the meat nicely.

If you want to make this with fillet

Roll the fillet in lots of flaked sea salt and cracked black pepper
Seal the fillet in a pan and then place it in the oven at 200d for 20 - 25 minutes depending on how rare you enjoy your meat. When cooked enough remove and cover and allow to cool.


There are 2 ways to do this.
If you are feeling all cheffy make a home made mayonnaise and add ingredients to ablender, blend until its nice and creamy.

The other way to make this sauce
Take a small bottle of Helmans Mayonnaise and add the ingredients.

Finally - to put the dish together
Cut thin slices of the veal or fillet and lay them on a platter
Pour the tuna caper mayo over and decorate with some capers.

I served my vitello tonnato with salad.
You could also go the more traditional route and serve with baby potatoes tossed in olive oil, salt and pepper with a green salad.

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