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Vitello tonnato from the Big Green Egg

Fancy a luxurious take on an Italian classic? Make vitello tonnato on the Big Green Egg. Preparing this dish on the kamado gives it a surprising twist.

Ingredients

1units.itemsVeal eye of round
2sprigs of sage
2sprigs of rosemary
3Olive oil

3Sunflower oil
1units.itemsTuna fillet

1Ground mustard seed
1Ground ginger
1Paprika powder
1Fine salt
1Madras curry powder

100gTuna in oil (can)
4units.itemsCornichons
4Mayonnaise
0.5Capers

100gTuna in oil (can)
1Capers
1pitted olives
200mlPassata
50mlOlive oil
1Sprig of flat-leaf parsley

Rocket

Big Green Egg Large
Stainless steel rack
Butcher's twine
ConvEGGtor
Cast Iron Skillet
Thermometer

Preparation

  1. Preheat the Big Green Egg with the stainless steel grid to 180°C.
  2. Meanwhile, trim the membrane and any imperfections from the veal rump.
  3. Place the sprigs of rosemary and sage on the meat and tie it tightly with butcher's twine.

  1. Cut the tuna fillet into two equal pieces.
  2. Mix all the ingredients for the herb mix on a plate and roll the tuna in it so that it is coated all around.
  3. Shake off the excess herb mix.

  1. Meanwhile, make the tuna mayonnaise: drain the tuna and capers, finely chop the cornichons, and break the tuna into small pieces.
  2. Mix with the other ingredients and keep covered in the refrigerator.

  1. For the tuna sauce, drain the tuna and capers, finely chop the olives and parsley leaves.
  2. Mix with the other ingredients and keep covered until use.

  1. Remove the veal eye round from the EGG and let it rest for 10 min, uncovered.
  2. Slice the tuna fillet and veal eye round into thin slices.
  3. Spread the tuna sauce over a large plate.
  4. Place the thin slices of veal eye round and tuna on top.
  5. Spoon a few dollops of tuna mayonnaise alongside.
  6. Garnish with the arugula.