aperitivo – vitello tonnato …
Servings: 4
ingredients:
- 200 g roast veal (thinly sliced)
- 1/2 can tuna in olive oil (about 65g tuna plus olive oil)
- 2-3 anchovies
- 1/2 tbsp capers
- 2 hard-boiled eggs
- 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 capers 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.
Notes
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 of 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 & oil mix you may also use mayonnaise (70-80%). Or you may blend fresh eggs & olive oil to make your own mayonnaise.
The tuna cream is fine in the fridge for at least 1 day.