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Vitello Tonnato

  • Vitello Tonnato

For 6 people

Easy recipe



For the veal :

  • 600g cooked veal fillet
  • 12 berries of capers
  • 80g of parmesan cheese
  • 1 bunch of arugula
  • 24 anchovy fillets
  • 30ml drizzle of olive oil
  • Flower of salt
  • Pepper


Pour la sauce tonnato :

  • 2 egg yolks
  • 30g of parmesan cheese
  • 150g of tuna in olive oil
  • 10 anchovy fillets
  • 10g of Dijon mustard
  • 1 lemon juice
  • 1/2 clove of garlic
  • 275ml grape seed oil


  1. Prepare the tonnato sauce. In a blender, finely chop the garlic and parmesan. Add the tuna, anchovies, egg yolks, mustard and lemon juice. Puree until smooth for about 1 minute. On medium speed, slowly add the oil to obtain an emulsion that is a little more fluid than mayonnaise. If it seems thick, you can thin it with a little water. Set aside in the refrigerator. Slice the veal very thinly. Cut the caper berries in half lengthwise.

  2. Spread the tonnato sauce in the bottom of a large plate. Arrange the slices of veal, folding them slightly to give the dish more volume.

  3. Add the capers and anchovies evenly, followed by several shavings of Parmesan cheese made with a vegetable peeler. Add a few arugula leaves. Finish the seasoning with olive oil, fleur de sel and freshly cracked pepper.

The Pinot Noir "Les Natures" 2020 will be a perfect match for this Vitello Tonnato. A match that will not leave you indifferent!

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