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Vitello tonnato with fried basil leaves

Vitello tonnato with fried basil leaves

Vitello Tonnato with Fried Basil Leaves recipe, brought to you by MiNDFOOD.

Vitello tonnato with fried basil leaves

This classic Italian dish uses cold cut of veal topped with a creamy sauce and will look stunning on any dinner party table.

Serves 4

1 cup store-bought mayonnaise

½ cup tinned tuna

1 tbsp capers

3 anchovies

1 lemon, juice  

800g veal fillet, trimmed

olive oil

1 cup basil leaves

350g kipfler potatoes, boiled

and sliced

1 lemon, cut into wedges,

to serve

1 Place mayonnaise, tuna, capers, anchovies and lemon juice in the bowl of a small blender and blend until smooth. Season to taste with salt and freshly ground pepper. Cover and refrigerate until ready to use.

2 Season veal with salt and pepper and drizzle with 2 tbsp olive oil. Heat a large non-stick frying pan over medium-high heat and cook meat for 5 minutes on each side. Let rest for 5 minutes. Wipe the pan and heat 1cm of olive oil over high heat. Carefully add basil leaves. Cook for 1-2 minutes or 
until crisp. Drain on absorbent paper.

3 Thinly slice veal and place on top of sliced potatoes. Spoon over tuna mayonnaise and top with basil leaves. Serve with lemon wedges.

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