Vitello Tonnato

< 20 minutes
2 persons
Simple
BBQ
Vitello Tonnato

A delicious and easy appetizer to boost your menu.

Ingredients


  • 300 grams of Pink Veal Tenderloin veal tenderloin
  • 300 grams of Tuna Fillet AA Sashimi Quality
  • 1 tin of Ortiz Anchovy Fillets
  • 1 bunch of Arugula
  • 50 grams of Toasted Pine Nuts
  • 30 grams of Parmesan Cheese
  • 50 grams of Kewpie Mayonnaise
  • Yellow and red cherry tomatoes
  • Capers
  • olive oil

Preparation


  • 1. Season the veal tenderloin all around with salt and pepper after rubbing it with olive oil.
  • 2. Grill on the barbecue over direct and high heat until golden brown all around, remove from the barbecue and let cool wrapped in aluminum foil.
  • 3. Rub the tuna with olive oil.
  • 4. Season with salt and pepper.
  • 5. Sear all around over high heat, let cool.
  • 6. Slice the veal tenderloin and the tuna into thin slices and arrange them alternately lengthwise on each plate, overlapping like roof tiles.
  • 7. Garnish with a few anchovy fillets, some arugula leaves, toasted pine nuts, slices of Parmesan cheese, a few dollops of mayonnaise (using a piping bag), a few yellow and red cherry tomatoes, and a few caperberries.