Vitello tonnato

Course Entree meat
Cuisine Italian
Servings 10 pax



  • 1,25 Kg Kalfslende
  • 1 Pieces Wortelen
  • 1 branch Bleekselderij
  • 1 Pieces Ui
  • 4 Sprig Peterselie
  • 1 Pieces Laurierblaadjes


  • 2 Pieces Eidooier
  • 3 Dl Olijfolie
  • 2 Tablespoon Citroensap
  • Zout

tuna sauce

  • 200 g Tonijn
  • 5 Pieces Ansjovis
  • 2,5 Dl Olijfolie
  • 3 Tablespoon Citroensap
  • 3 Tablespoon Kappertjes


  • 1 Pieces Citroen
  • 10 Pieces Olijven, zwart
  • 2 Tablespoon Kappertjes
  • 4 Twigs Peterselie
  • 5 Pieces Ansjovis


  • Put the meat in a pan of water with the vegetables and let cook gently for about 2 hours. The meat needs to be cooked. Turn the egg yolks and oil into a mayonnaise, then add the other ingredients. Put this in the food processor, everything is nicely purled. Cut meat into thinning slices and place a layer of slices on a bowl. Put a layer of sauce over it and then meat again. Do this until the meat is finished and end with a layer of sauce. Sprinkle with the capers. Let stand for a night, the flavors will go through well.
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