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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep43 - Vitello Tonnato

Team: Carmine & Lauren

Prep: 30mins

Cook: 1hour 30mins

Serves: 6



50g baby rockets leaves

4 tsp baby capers, rinsed



1 tbs olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 bay leaves

4 cloves garlic, crushed

500ml white wine

1kg young veal girello, trimmed



125ml white wine vinegar

1 tbs caster sugar

½ tsp salt

4 red radish, thinly sliced



2 thin slices sourdough bread

olive oil spray

2 tbs balsamic vinegar



500g canned tuna in olive oil, drained

5 eggs, hard-boiled,

juice of 1 lemon

80g baby capers, rinsed

250ml extra virgin olive oil



  1. To prepare veal, heat oil In a frying pan over medium heat. Cook onion, carrot, celery and bay leaves until soft, but not coloured. Stir in garlic and wine. Season. Simmer until reduced by half. Transfer to a bowl to cool.
  2. Season veal all over and place in a sous vide bag with the vegetable mixture, distributing evenly. Seal bag.
  3. Bring a large saucepan of water to 60C. Add veal and cook, maintaining temperature (60-63C), for 1½ hours. Remove from pan and cool.
  4. Remove veal from sous vide bag and lightly scrape away vegetable mixture. Slice thinly to serve.
  5. To make pickled radish, stir vinegar, sugar and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in radish and set aside to cool completely.
  6. Preheat oven to 180C.
  7. To make balsamic crumb, spray bread all over with olive oil and drizzle with vinegar. Season.
  8. Place on a rack in the oven and bake for about 10-15 minutes or until very crisp. Cool completely, then crumble or process to form coarse crumbs.
  9. To make sauce, place tuna, eggs and juice in a blender. Blend until smooth. Add capers and blend to combine. Gradually add the oil in a thin steady stream until combined. Season.



  • Tuna sauce should be the consistency of thin mayonnaise. Stir through a little water if it is too thick.