Vitello Tonnato in the Air Fryer
Classic Italian starter with thinly sliced veal cooked in the air fryer and served cold under a creamy tuna sauce with capers and lemon.
Equipment
- 1 Air fryer
- 1 Meat thermometer
- 1 Cutting board
- 1 Sharp knife
- 1 Bowl
- 1 Immersion blender
- 1 Brush
Ingredients
Veal
- 500 g veal fillet or topside
- 2 tbsp olive oil for brushing
1 tsp salt- 0.5 tsp freshly ground pepper
- 1 tsp dried rosemary
Tuna Sauce
- 200 g tuna in oil drained
100 g mayonnaise- 2 pcs anchovies in oil
- 1 tbsp capers drained
- 1 tbsp lemon juice
- 1 tbsp olive oil
For Garnish
- 1 tbsp capers
- 1 pcs lemon in wedges
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Take the 500 g veal fillet out of the fridge 30 minutes before cooking so it comes to room temperature.
- Season the veal with 1 tsp salt, 0.5 tsp freshly ground pepper and 1 tsp dried rosemary. Brush the meat all over with 2 tbsp olive oil.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C convection.
- Place the veal fillet in the air fryer basket and cook at 180 °C for 20-25 minutes, until the core temperature reaches 55 °C for medium-rare. Turn the meat halfway through.
- Take the meat out, cover loosely with foil and let it rest for 10 minutes. Then place it in the fridge for 50-60 minutes, until the veal fillet is completely chilled — otherwise it will crumble when sliced.
Tuna Sauce
- While the meat is chilling, blend 200 g tuna in oil, 100 g mayonnaise, 2 pcs anchovies, 1 tbsp capers, 1 tbsp lemon juice and 1 tbsp olive oil into a smooth cream. Taste and adjust with extra lemon juice if needed.
Serving
- Slice the chilled veal into very thin slices with a sharp knife. The thinner, the better the texture.
- Arrange the slices in a single layer on a large serving platter and spread the tuna sauce evenly over the top.
- Garnish with 1 tbsp capers, 1 pcs lemon and 2 tbsp fresh parsley. Serve immediately as a starter.
Notes
Tips for the perfect result:
Use a meat thermometer to hit exactly 55 °C in the centre — the veal should be pink to taste perfect in this dish. Be sure to let the meat cool completely before slicing, otherwise it will crumble. Variation:
Swap the veal fillet for veal tenderloin for an even more tender texture, or use turkey breast for a lighter version. You can also add grated lemon zest to the tuna sauce for extra freshness. Serving:
Serve as a starter with toasted ciabatta or grissini, a simple green salad and a glass of dry white wine such as Pinot Grigio or Vermentino. Portion size:
If your air fryer is smaller, you can split the veal fillet in two and cook them in two batches.
Use a meat thermometer to hit exactly 55 °C in the centre — the veal should be pink to taste perfect in this dish. Be sure to let the meat cool completely before slicing, otherwise it will crumble. Variation:
Swap the veal fillet for veal tenderloin for an even more tender texture, or use turkey breast for a lighter version. You can also add grated lemon zest to the tuna sauce for extra freshness. Serving:
Serve as a starter with toasted ciabatta or grissini, a simple green salad and a glass of dry white wine such as Pinot Grigio or Vermentino. Portion size:
If your air fryer is smaller, you can split the veal fillet in two and cook them in two batches.
Nutrition
Calories: 430kcalCarbohydrates: 3gProtein: 42gFat: 27gSaturated fat: 5gPolyunsaturated fat: 10gMonounsaturated fat: 10gCholesterol: 120mgSodium: 1100mgPotassium: 650mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 8mgCalcium: 40mgIron: 3mgNet carbohydrates: 2g
