Vitello Tonnato to Go

I love this dish anytime of the year. Normally it is presented carpaccio style on a large serving platter. Here we treat like a canape, all condiments ready to go.

400 gr veal filet

day old sourdough bread

100 gr top quality tinned tuna

aioli

capers

anchovies

parsley

lemon zest

micro herbs

lemon juice

extra capers (tiny ones if possible)

crispy garlic

1. preheat oven to 160 c
2. slice sourdough thinly, lay on baking tray, drizzle with EVOO, season with maldon sea salt, cook until golden brown on both sides
3. reduce oven temperature to 140 c
4. sear filet, place on baking tray, cook ten minutes until medium-rare, let rest 20 minutes
5. slice and fry up garlic until golden
6. make tonnato (use this blog's recipe and include lemon zest)
7. when veal ready, slice thinly
8. spread tonnato on crouton, place veal on top, garnish with garlic on top; add a few capers and sprinke a few herbs on top