Vitello Tonnato

A lovely veal dish from MasterChef.


  • 250 g fillet of rose veal
  • 50 ml extra virgin olive oil
  • 50 ml rapeseed oil
  • 1 raw egg yolk
  • a few drops of lemon juice
  • lemon zest
  • 4-6 caper berries
  • 2 anchovy fillets
  • 1 hard boiled egg (yellow only)
  • 20 g canned tuna in oil (drained)
  • salt and pepper
  • 2 quail eggs
  • truffle oil
  • salad leaves with walnut oil and balsamic vinegar dressing
  • tomberry tomatoes (red and yellow)
  • caper berries to decorate


  1. Season and pan sear the veal fillet on induction hob and transfer to oven at 170oC for 10-12 minutes.
  2. Whisk egg yolk and emulsify with oils drop by drop. Add a few drops of lemon juice and lemon zest. Chop tuna, capers, hard boiled egg yolk and anchovy fillets and add to mayonnaise. Season.
  3. Boil quails egg for 2 minutes and transfer to a bowl of iced water, peel and cut in half, season and add a few drops of truffle oil.
  4. Dress salad leaves with dressing made of walnut oil and balsamic vinegar. Chop tomberry tomatoes. Arrange everything on serving plate.


By Mandy Scott for MasterChef Ireland


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