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Vitello Tonnato with Tuna Mousse



For the veal:

  • 300 g veal sirloin (10.6 oz)
  • Herbs (thyme and rosemary)
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 1 garlic clove
  • Salt and pepper to taste
  • Extra virgin olive oil

For the tuna foam:

  • 1 shallot
  • 120 g fresh tuna (4.2 oz)
  • 1 tablespoon butter
  • 300 ml tuna broth (10.1 fl oz)
  • 2 egg yolks
  • 2 capers
  • Half a teaspoon of foam stabilizer in powder
  • Salt to taste



  1. Preparing the veal:

    • Sear the veal sirloin in a hot pan with a drizzle of olive oil for 5 minutes on each side.
    • Place the veal on a baking sheet and cover with herbs (thyme and rosemary), sliced onion, carrot rounds, celery pieces, and a garlic clove. Season with salt and pepper.
    • Bake in a preheated oven at 120°C (250°F) until the internal temperature reaches 55°C (130°F), about one hour.
    • Let cool slightly, then slice the veal thinly.
  2. Preparing the tuna foam:

    • Sauté the chopped shallot in a pan with a tablespoon of butter.
    • Add the fresh tuna and cook for a few minutes.
    • Add the tuna broth and cook for another 5 minutes.
    • Season with egg yolks, capers, foam stabilizer, and salt. Blend and strain the mixture.
    • Pour into a siphon, charge with a gas cartridge, and shake well.
  3. Serving:

    • Arrange the veal slices on a serving platter.
    • Garnish with the tuna mousse.
    • Serve immediately.
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