steps to prepare award winning Vitello tonnato platter

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vitello tonnato platter. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vitello tonnato platter is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vitello tonnato platter is something that I’ve loved my entire life.

Table of Contents


  • 1kg desiree potatoes, peeled
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon capers, drained, rinsed
  • 3/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/2 cup pitted sicilian olives
  • 2 tablespoons lemon juice
  • 100g baby rocket
  • Roast Veal with Orange Hazelnut Crust (plus reserved 2 tablespoons hazelnut mixture), chilled, sliced (see Notes)
  • 200g chargrilled eggplant, halved lengthways
  • 4 whole (200g) chargrilled capsicum, halved lengthways
  • 4 whole (120g) marinated artichokes, cut into wedges


  • Step 1
    Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until just tender. Drain. Cut into 4cm pieces. Pat dry with paper towel.
  • Step 2
    Heat 1/2 of the oil in a large frying pan over medium-high heat. Add the potato. Cook, tossing occasionally, for 8 to 10 minutes or until golden. Drain on paper towel.
  • Step 3
    Make Tuna Sauce: Place mayonnaise, tuna, anchovy and lemon juice in a small food processor. Process until smooth. Season with salt and pepper.
  • Step 4
    Place potato in a large bowl. Add capers, parsley, olives, lemon juice and remaining oil. Season with salt and pepper. Toss to combine.
  • Step 5
    Arrange rocket, potato salad, veal, eggplant, capsicum and artichokes on a serving board or platter. Drizzle veal with Tuna Sauce. Sprinkle with reserved hazelnut mixture. Serve.

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