Sous vide

Vitello tonnato


Author: Givan van Souvy

Persons: 4

Temperature: 60

Cooking time: 6 hours

Prep time: 30 minutes


  • 500 g veal mouse
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 100 g capers (60 g drained weight)
  • half lemon
  • 1 can of tuna in oil (approximately 150 grams)
  • black pepper
  • salty
  • Arugula
  • croutons (optional)
  • Parmesan
  • 5 tbsp mayonnaise
  • 3-4 anchovy fillets


  1. Preparation -

    Heat the water to 60 degrees. Make a simple dressing with olive oil, salt, pepper and crushed garlic. Rub the rub well and place the veal in a vacuum bag.

  2. Yarn -

    Cook for 6 hours at 60 degrees and cool immediately in an ice bath. You can reduce the liquid from the bag and add it to the sauce for more flavor.

  3. Sauce -

    Puree the tuna, half the capers (without liquid), anchovies, mayonnaise, chopped parsley and half the juice of a lemon until smooth. Is the sauce still too thick? Then add a spoonful of liquid. Add some black pepper and salt at your discretion. For a nice presentation you can put the sauce in a squeeze bottle.

  4. To serve -

    Ideally, you cut the vitello tonnato into thin slices with a cutting machine. Of course, this can also be done with a knife, but it is a little more difficult to get wafer-thin slices. Serve with the remaining capers, tonnato and optionally some arugula and parmesan. Add some black pepper to finish it off.

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Waarvoor dient de parmezan in de lijst?

Givan van Souvy

Givan van Souvy

Hi Frank,

Je kunt 5 eetlepels mayonaise aanhouden en 3-4 ansjovisfilets.

Frank Schuermans

Frank Schuermans

wel enkele ontbrekende ingrediënten in de lijst:

hoeveel mayonaise?
hoeveel ansjovis?

Givan van Souvy

Givan van Souvy

Hi Judith, deze kun je als extra topping over het gerecht strooien. Ik zal het nog even goed noteren (;

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