- 1 tablespoon olive oil
- 900 gram veal rump
- 40 gram butter, softened
- 1 tablespoon finely chopped fresh sage
- 1 medium red capsicum (bell pepper) (200g), sliced
- 1 medium yellow capsicum (bell peppers) (200g), sliced
- 1 radicchio, leaves separated
- 185 gram canned tuna in olive oil, drained, flaked
- 1 tablespoon rinsed, drained capers
- 4 drained anchovy fillets
- 1 1/2 cup (450g) mayonnaise
- 2 teaspoon lemon juice
Roast vitello tonnato
Preheat oven to 200°C.
Heat oil in a large frying pan over medium-high heat; cook veal until browned all over. Place veal on a wire rack in a large baking dish. Combine butter and sage; brush one-third of the butter mixture over veal, season.
Roast veal for 1 hour, brushing every 20 minutes with remaining butter mixture. Remove veal from dish; rest, loosely covered with foil, for 20 minutes.
Meanwhile, add capsicum to same baking dish; toss in pan juices. Roast in oven for 10 minutes or until capsicum are just starting to soften.
Make dressing: Blend or process tuna, capers, anchovies, mayonnaise and juice until smooth; season to taste.
Slice veal thinly. Arrange veal on a platter with radicchio leaves and capsicum; drizzle with 3/4 cup tuna dressing. Serve with remaining dressing; sprinkle with extra capers, if you like.
For a more traditional vitello tonnato, spoon tonnato sauce over the cooked veal and allow to marinate overnight.