Magna Carta recipes

Vitello tonnato

Category:  Starter

Ingredients for 4 portions:

  1. 600 gr. Beef mock tender
  2. 500 gr Scliced tuna in sunflower oil
  3. 3 Carrots
  4. 2 Dried onions
  5. 2 Items of celery
  6. 1 Clove of garlic
  7. 100 gr. Capers in brine
  8. 100 gr. Cornichons
  9. 20 gr. Colatura di Alici
  10. 200 gr White wine
  11. 10 gr. Celery salt
  12. 20 gr. Season pepper seaweed lavender
  13. 300 gr. Hollandaise
  14. Olive oil
  15. Caperberries (preferable amount)
  16. Crispy capers (preferable amount)
  17. Seaweed bacon (preferable amount)

Preparation time: 45 minutes & execution time: 15 minutes


  1. Season the beef mock tender with the season pepper seaweed levander and the celery salt.
  2. Saute in a pan all the sides of the mock tender with a little bit of olive oil and let it rest.
  3. Saute in a pot the onion, the garlic, the carrot and the celery.
  4. Add the capers, the cornichons and the tuna.
  5. Add the beef mock tender and reduce the heat by pouring white wine.
  6. Add the colatura di alici, cover the pot with a cap and let the ingredients to be cooked for 10-15 minutes.
  7. Then, remove the mock tender and add the hollandaise.
  8. Use a blender in order to create a homogenous cream in the pot.
  9. Cut the mock tender in thin slices.
  10. Fry the seaweed bacon in the olive oil until it gets crispy.
  11. Serve the tuna cream and the mock tender by garnishing with the caperberries, the crispy caper and the seaweed bacon.