Vitello tonnato with olive oil

Vitello tonnato with olive oil is a traditional dish from northern Italy, in which tender veal slices are served with a silky tuna sauce. What makes this dish really special is the addition of L'Oro Verde di Puglia olive oil, which gives the sauce more depth and nicely connects the flavours of fish, lemon and capers.

The combination of cold meat and a creamy sauce seems unusual at first glance, but is sophisticated and harmonious. Vitello tonnato with olive oil is perfect as an appetiser at a dinner party or as a luxury lunch on a hot day. The olive oil gives a soft, fruity undertone that perfectly complements the tuna and citric acid.

Ingredients (for 4 persons)

• 400 g veal fricandeau, cooked and thinly sliced
• 1 can of tuna in oil (drained)
• 2 tablespoons capers
• 3 tablespoons mayonnaise
• 2 tablespoons L'Oro Verde di Puglia olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Preparation

1. Puree the tuna, capers, mayonnaise, olive oil and lemon juice into a smooth sauce. Add a little water for a lighter texture.
2. Season with salt and pepper.
3. Place the veal slices roof-top on a serving dish.
4. Spread the sauce evenly over the meat.
5. Garnish with a few capers and a dash of extra olive oil, if desired.
6. Let rest covered in the fridge for at least an hour before serving.

Vitello tonnato with olive oil is elegant, soft and full of flavour. A dish with which to impress, but which thanks to good ingredients and top-quality olive oil always remains balanced.