Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Vitello Tonnato Recipe

 Vitello Tonnato Photo : Jackie Cameron

Vitello Tonnato
Photo : Jackie Cameron

My interpretation of "Vitello Tonnato" (Roasted veal (vitello) thinly sliced with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil). I viewed this as a new-age, tuna mayonnaise and couldn't wait to get home to try out my version.

Vitello Tonnato

Yields : 2 - 4 portions

Ingredients :

1 Egg Yolk

2 ml Dijon Mustard

2 ml Hot Water

40 ml Virgin Olive Oil

120 ml Sunflower Oil

Freshly squeezed Lemon Juice

¼ Medium Onion – sauté

5 individual Capers


Worcestershire Sauce

125 g thinly sliced smoked Chicken (I supplemented Veal with Chicken, as Chicken is more readily available)

1 tin Tuna – in brine


1) Whisk the egg yolks well with the Dijon and water. Add both of the oils into this egg yolk mixture extremely slowly as you are wanting to make a permanent emulsion. Finish with a squeeze of lemon juice, salt and pepper

2) Add cooled onions, chopped capers, Worcestershire sauce and anchovies for taste. Finished with the drained tin of tuna

3) Place alternate layers of chicken and tuna sauce. Garnish with cherry Tomatoes, capers and onion rings if desired

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713