Vitello tonnato with pesto potatoes and beans

Vitello tonnato with pesto potatoes and beans

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Veal recipes


  • 1 tablespoon olive oil
  • 400g piece veal fillet (see note), well-trimmed
  • 500g chat potatoes, quartered
  • 200g thin green beans
  • 2 tablespoons basil pesto
  • Ice for an ice bath
  • 1 cup whole-egg mayonnaise
  • 95g can tuna in olive oil
  • 2 tablespoons flat-leaf parsley leaves, plus extra to garnish
  • 1 tablespoon lemon juice
  • 1-2 tablespoons baby capers, rinsed, drained
  • 1/4 cup pitted kalamata olives, to serve


  • Step 1
    Preheat oven to 200°C. Heat oil in an ovenproof pan over medium-high heat. Brown veal all over for 6-8 minutes, turning. Season, then place in oven for 10 minutes or until cooked to medium.
  • Step 2
    While veal is roasting, cook potatoes in boiling salted water for 5-6 minutes or until tender, adding beans for the final 2 minutes. Rinse in cold water and drain, then toss both with pesto.
  • Step 3
    Remove veal from pan and enclose in a zip-lock back. Place in a bowl of iced water to cool to room temperature while you make the sauce.
  • Step 4
    While meat cools, whiz mayonnaise, tuna, parsley and juice in a blender or processor until smooth. Add a little warm water if necessary to make a loose sauce, then season to taste.
  • Step 5
    Thinly slice cooled veal, then overlap on plates. Drizzle with sauce, scatter with olives, capers and parsley, then serve with potatoes and beans.

  • Low carb


  • 2686 kj


  • 33g

    Fat Total

  • 5g

    Saturated Fat

  • 4g


  • 52g


  • 123mg


  • 924.84mg


  • 12g

    Carbs (sugar)

  • 32g

    Carbs (total)

All nutrition values are per serve


Order veal fillet from butchers. Quick starter: Graze on antipasto – olives, prosciutto, grissini, and bocconcini with tomato and basil. Quick dessert: Toss strawberries in a little balsamic vinegar, leave while you eat dinner, then serve with sweetened mascarpone.

  • Author: Valli Little
  • Image credit: Brett Stevens
  • Publication:



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