aperitivo – vitello…

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Another treat for aperitivo: I’m sure you know vitello tonnato from your frequent pilgrimages to your trusted Italian restaurant. Of course you can do it at home… well: I admit I bought the veal at my trusted food store…



So we start w/ a lot of cooked veal as thinly sliced as possible…

…for the home-made sauce we need:



  • canned tuna
  • Greek yoghurt
  • olive oil & lemon flavored oil
  • capers
  • anchovies
  • hard-boiled eggs.



Grab an egg-whip & mix the Greek yoghurt w/ the oils. Add some salt & pepper to taste.


For the record:
You may substitute lemon flavoured oil for olive oil w/ some grated lemon zest.


Put everything (tuna, capers, anchovies, chopped eggs, yoghurt mess) in a high pot, grab your electric hand-held blender & start blending until everything is transformed into a thick creamy mess.

Arrange the veal on a plate & distribute the creamy mess overall the veal – or not: maybe it’s better that your guests do it by themselves.





aperitivo – vitello…
Never heard of vitelli tonnato? It’s quite simple: you trusted food store or butcher will provide you with thinly sliced veal... and the sauce will be ready within minutes: a mix of tuna, anchovies, capers, hard-boiled eggs, Greek yoghurt and olive oil.
Prep Time15 minutes
  • 200 g roast veal thinly sliced
  • 1/2 can tuna in olive oil about 65g tuna plus olive oil
  • 2 anchovies
  • 1/2 tbsp capers
  • 2 hard-boiled eggs
  • about 2 tbsp Greek yoghurt about 50-60 g
  • 1 tbsp lemon flavoured oil
  • 2 tbsp olive oil
  • 1/2 tsp sweet mustard
  • salt & pepper
how to:
  • Boil the eggs.
  • In the meantime get your tuna in olive oil, the anchovies & the capes ready.
  • Mix the Greek yoghurt w/ the lemon flavoured oil, the olive oil, the mustard & add salt & pepper to taste w/ an egg whip.
  • Chop the hard-boiled eggs w/ an egg cutter.
  • Put everything in a blender pot & blend w/ a handheld electric blender until everything is smooth.
Prep time: includes boiling the eggs. It’s faster if you have your eggs already boiled...
Roast veal: Think about 50 g veal for each person.
Tuna: You may add some the olive oil, but not all!
Lemon flavoured oil: You may also add some grated lemon zest & use only plain olive oil.
Greek yoghurt: Instead of the yoghurt mix you may also use mayonnaise (70-80%). Or you may blend fresh eggs & olive oil to make your own mayonnaise. (Think a moment about where you plan to serve & how long it might be sitting in the sun... before deciding how to proceed!)
The tuna cream is fine in the fridge for at least 1 day.



Have a closer look at the texture of the sauce: It isn’t so smooth as you might expect. That’s because I used a simple handheld blender. (A real big food processor might be able to deliver a smoother sauce!)


…coming back to Italy & our stay at Rome & Eleonora Galasso’s cookbook on Roman cuisine.



There is also a recipe for vitello tonnato – of course it starts from the scratch w/ cooking the veal… I skipped this task by buying ready-to-eat veal slices at my trusted food store. (Belief me: it becomes a longish adventure when cooking the veal!)


…& here is Eleonora Galasso’s cookbook about Roman cuisine*:



…which lingered in my kitchen for some months!



Be sure to have some soft Italian bread on your table to wipe all the delicious sauce up!



The businesswoman w/ too many office hours thinks

That’s so delicious!
When having it in a restaurant you cannot imagine how easy & fast it is on the table! I’m sure I’ll do it for a lot of aperitivos.











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keep it simple. be flexible. always.