Vitello tonnato made from smoked tuna and pulled veal with cress


  • 300 g pulled veal

  • 1 tbsp butter

  • salt
  • ground pepper

  • 1 tbsp capers
  • 1 organic lemon

  • 1 anchovy

  • 2 tbsp mayonnaise

  • 1 Small bowl of fresh cress

  • 200 g cold-smoked tuna

Nutrition values

0 - 30 minutes
pulled veal



Brown off the pulled veal in a little butter using a non-stick pan, allow to cool then season with salt and pepper. Mix together the capers, anchovy and the zest of half a lemon. Mix thoroughly with the mayonnaise. Wash and dry the cress and cut off the leaves with scissors for decoration.

Slice the tuna thinly. Brush the tuna slices with the anchovy caper mayonnaise. Place a little pulled veal on the tuna slices and roll up tight.

Arrange the tuna rolls on a plate with the joins facing up, and fill the opening with the prepared cress leaves.


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