Vitello Tonnato sous vide

  • Vitello Tonnato sous vide
Carmelo Greco
Cooking time:
2 hours
Level of difficulty:

For 6 servings

Veal (sous vide):
1 veal silverside (eye round, approx. 800 g)
olive oil

Tuna sauce:
200 g tuna, preserved in oil
120 g mayonnaise
2 anchovy filets
20 g capers
100 ml veal stock
1 pc of carrot
1/2 stalk of celery
1 small onion
1 bay leaf
1 clove
1 small twig of rosemary
2 stalls of flat-leaf parsley

150 g veal tenderloin
150 g tuna
4 tbs olive oil
Fleur de sel, pepper
½ of a small, green apple
50 g wild herbs


Veal (sous vide):
Rub the meat with a little salt and drizzle some olive oil over it. Seal it in a vacuum bag. Cook the silverside in your fusionchef sous vide water bath at 63 °C for approx. two hours until the core temperature of the meat reaches 56 °C. Remove the meat from the bag and let it cool.
Wash the vegetables, finely cut them, add the veal stock and spices and let it simmer for approx. 15 minutes. Remove the vegetables and spices.

Tuna sauce:
To prepare the sauce, place 50 ml of the veal stock, the tuna, anchovies, mayonnaise, and capers in a mixer. Strain through a sieve and season it with salt and pepper.

Meat tartar:
To prepare the meat tartar, cut the veal, the tuna, and the apple in small dice. Add the oil, mix well, and season with salt and pepper.

Arrange the slices of the veal silverside on a plate and pour the sauce around it. Place the meat tartar on the meat and garnish with the wild herbs.

This recipe was generously provided by Carmelo Greco.