Recipe Vitello Tonnato

Especially for Mitland Magazine, chef Robin Klerks shares his recipe for vitello tonnato. First taste this delicious appetizer at Restaurant Vlonders and then prepare this Italian classic at home yourself.

Especially for Mitland Magazine, chef Robin Klerks shares his recipe for vitello tonnato. First, taste this delicious appetizer at Restaurant Vlonders and then prepare this Italian classic at home yourself.

Veal eye of round with tuna mayonnaise for 5 people

Veal eye of round
Veal eye of round is a part from the 'flat thigh' of the calf. Deliciously roasted pink. By slow cooking in the oven, it becomes super tender and juicy! Expect this to take several hours. You actually need a meat thermometer. An ideal core temperature is 60 degrees.
Ingredients:
- 750 grams veal eye of round
- 2 tbsp mustard
- pepper, salt
- herbs to taste, e.g., oregano, paprika powder
- generous splash of olive oil
- 100 grams butter

Preparation
Dry the meat well, mix mustard with the herbs and rub the meat with it. Let it rest covered for half an hour and come to room temperature. Brown butter and oil in a frying pan and sear the meat all around on not too high heat. Meanwhile, preheat the oven to 80 degrees. Spoon some of the cooking fat over the meat and place the pan in the oven. Possibly in a suitable oven dish, if the pan is not suitable. Let it cook until a core temperature of 60 degrees, this takes several hours. Then remove from the oven. Wrap the meat in aluminum foil and let it rest for half an hour, the heat will then move from the outside to the inside.

Sauce
Ingredients
- can of tuna 160 grams
- 3 tbsp mayonnaise
- 1 tbsp capers
- 3 anchovy fillets from a can
- 1 tbsp olive oil

Preparation
Drain the tuna. Puree the tuna, mayonnaise, capers, anchovy fillets, and olive oil with a hand blender into a smooth sauce. Season the sauce with salt and pepper.

Garnish
Ingredients
- bunch of carrots (3 carrots)
- green asparagus (4 stalks)
- fresh tuna 100 grams (cut into cubes)
- capers
- vegetable chips
- Vene Cress: fresh herb with green leaves and red veins (a slightly sour taste)

Preparation
Cook the carrots and green asparagus until al dente and then grill or torch them. Present the flavorful elements with the veal eye of round beautifully on the sauce.