Vitello tonnato sandwich

Vitello tonnato is a classic Italian dish originating from Northwestern Italy. It consists of thinly sliced, poached veal served cold with a creamy sauce made from tuna, mayonnaise, capers and anchovies. Try this version in a sandwich with watercress for fresh crunch!

Vitello tonnato sandwich Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1.2-1.4 kg rump cap
• oil, for cooking
• salt and black pepper
• 300 g watercress
• 1 bunch flat-leaf parsley
• 2 lemons, juiced
• ¼ cup salted capers
• 6 pretzel rolls, or bread roll of your choice

Tonnato

• 425 g canned tuna in oil
• 48 g tin Ortiz anchovies
• 6 garlic cloves, finely chopped
• salt, pepper and sugar, to season

Mayonnaise

• 3 egg yolks
• 30 g Dijon mustard
• 75 ml Chardonnay vinegar
• salt, sugar and MSG, to season
• 3 cups (750 ml) vegetable oil
• 150 ml olive oil
• 1 lemon

Instructions

1. Preheat the oven to 200˚C. Drizzle the rump cap with a small amount of oil and season generously with salt. Roast in the oven for approximately 45-50 minutes, or until an internal temperature reads 45˚C when probed with a digital thermometer. The finished resting temperature should read 65˚C for medium doneness.
2. While the beef is roasting, make the mayonnaise. Add the egg yolks to a tall jug or blender with the mustard and Chardonnay vinegar. Season lightly with a pinch of salt, sugar and MSG. Use a stick blender or blitz in the blender to combine. Add the oils and blend again to form a creamy mayonnaise. Season the mayonnaise with lemon juice and adjust texture with hot water (this helps with the emulsion), if too thick. Taste for seasoning and adjust as you like, being cautious as the tonnato is very salty.
3. Combine the tuna, anchovies and garlic in a high-speed food processor and blitz to combine to a thick paste. Add a splash of water to help blend the mixture, if needed. Add the mayonnaise and blend again to combine. Taste and adjust the seasoning if needed.
4. Pick the watercress and parsley leaves and combine in a medium bowl. Dress lightly with lemon juice, salt and pepper and the capers.
5. Thinly slice the beef. Halve the bread rolls and spread both sides with the sauce. Top with slices of the beef and top with the dressed leaves. Close sandwich and serve.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.