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Peter Evans

Vitello Tonnato


Serves 2

Ingredients

  • 100 g fillet veal slow roasted till medium rare & sliced
  • 100 g sirena tuna or other good quality tinned tuna
  • 2 tablespoons aioli or other good quality mayonnaise
  • 2 teaspoons capers
  • 2 anchovies
  • 1 tablespoon chopped parsley
  • 1 lemon zest only
  • 1 squeeze lemon juice
  • 2 cups watercress or rocket leaves
  • 2 crusty baguettes cut in half lengthways

Method

  1. Mix the tuna, aioli, capers, anchovies, salt & pepper, & parsley together
  2. Place the veal slices on the baguette (you can butter the roll if desired but I think there is enough fat in the aioli and tuna to warrant leaving alone)
  3. Top the veal with the tuna aioli & watercress
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Recipe Rating

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