Grilled Veal Picanha with Tuna Sauce and Caponata
recipe

A delicious recipe combining grilled veal picanha and classic Italian vitello tonnato, offering flavors that will captivate your taste buds.
Preparation Time: 1.5 hours
Serving Size: 4

Ingredients

- 1 kg veal picanha roast
- Salt
- White pepper, freshly ground
- 2 crushed garlic cloves
- Olive oil
Tuna Sauce:
- 2.5 dl mayonnaise (about ½ jar)
- 1 can high-quality tuna in oil
- 5 anchovy fillets
- 1 tablespoon capers
- 1 grated garlic clove
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- White pepper, freshly ground
- Salt
- For serving: capers and flat-leaf parsley

Instructions

1. Take the veal picanha roast out of the refrigerator about an hour before cooking. Remove any excess membrane and pat the surface dry.
2. Season the roast with salt and freshly ground white pepper. Rub the crushed garlic and olive oil onto the surface of the meat.
3. Preheat the grill to 250 °C (482 °F). Grill the meat with the lid closed, turning it every 2 minutes for about 8 minutes, until the internal temperature reaches 52 °C (126 °F).
4. Wrap the roast in foil and let it rest. Chill it in the refrigerator or let it cool to room temperature according to your preference.
5. Prepare the tuna sauce. Drain the tuna and chop it in a bowl. Add the mayonnaise to the tuna.
6. Pass the anchovy fillets and capers through a sieve into the bowl. Mix them into the tuna mixture.
7. Add the grated garlic, Dijon mustard, lemon juice, white pepper, and salt. Mix well and let the flavors meld in the refrigerator.
8. Slice the roast thinly. Serve the slices with the tuna sauce, garnished with capers and flat-leaf parsley.
9. Serve the dish with Italian caponata and enjoy.

Nutritional Information (per serving)

- Calories: 400 kcal
- Protein: 30 g
- Fat: 28 g
- Carbohydrates: 7 g
- Fiber: 1 g

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