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Vitello Tonnato

Thinly sliced pieces of beef under cream sauce with tuna, anchovies, olive oil and a pleasant acidity of lemon juice.


Amount of persons: 4

Time: 40 min

Complexity: 2


  • Tenderloin of beef - 500 g
  • Olive oil - 60 ml
  • Capers - 4 pcs
  • Sea salt - 2 pinches
  • Arugula - 40 g
  • Balsamic cream - 20 g
  • Pepper - to taste


For the sauce:

  • Canned Tuna - 200 g
  • Canned anchovies - 15 g
  • Caper berries - 1 tb spoon
  • Mayonnaise - 220 g
  • Dijon mustard - 10 g
  • Lemon juice - 1 tb spoon
  • Salt - to taste
  • Pepper - to taste


Step 1. Make the sauce: drain the oil from a can of tuna. Put the tuna in a glass blender.

Step 2. Add capers, mustard, anchovies, lemon juice and mayonnaise.

Step 3. Punch it all with a blender to a smooth puree. The sauce should be moderately thick (like thick cream), smooth and uniform. If the sauce is too thick, add a little water.

Step 4. Pull the thread under the tenderloin and wrap it first lengthwise, then crosswise.

Step 5. Secure the edges of the thread.

Step 6. Brush the tenderloin with olive oil.

Step 7. Sear the tenderloin on the hot grill on all sides. Bring the meat until cooked in the oven for 7-8 minutes at a temperature of 150C. Inside, the meat should remain pink and tender.

Step 8. Slice the meat into thin slices and place on a plate like petals. Pour the sauce from tuna and garnish with arugula and capers.