Vitello Tonnato New Style with feta cheese in flatbread
Rated 5.0 stars by 1 users
portions
2
preparation time
20 Minutes
cooking/baking time
25 Minutes
Discover Andi Schweiger's Vitello Tonnato New Style: tender grilled saddle of veal, combined with creamy feta cheese and crunchy romaine lettuce, refined with a spicy tuna sauce and marinated red onions. This special dish in flatbread brings Mediterranean flair straight to your plate!
Ingredients
- 300 g saddle of veal
- 1 Bulb of garlic
- 2 red onions
- Salt
- 2 Flatbreads
- 100 g sheep's cheese
- 1 Romaine lettuce
- 75 g tuna in oil
- 75 g mayonnaise
- 15 ml white vinegar
- 1 Anchovy
- 4 Caper berries
- Zest of 1 lemon
- Chopped Parsley
- Pepper from the mill
- Salt
- 1 red onion
- 1 Pinch of sugar
- 1 Splash of white vinegar
For the tuna sauce
For the marinated red onions
preparation
Marinated red onion
It is best to marinate the red onion first, as the longer it marinates in the vinegar, the better the taste. To do this, cut the onion into very fine strips and mix well with the sugar and vinegar. The onions not only taste great with grilled Vitello Tonnato, they are also a great addition to sandwiches, wraps or salads.
Tuna sauce
Drain the tuna and chop finely. Finely chop the anchovy, caper berries and parsley and place everything in a bowl with the mayonnaise, white vinegar and lemon zest and mix well. Season to taste with salt and pepper.
From the grill
The gourmet moment in this dish is the spicy sweetness of the grilled onions and garlic. First cut the onions and garlic bulb in half and roast on the grill for a good 15 minutes. Turn and salt from time to time. Leave to cool briefly, cut off the black parts and chop finely. Cut the saddle of veal into slices approx. 0.5 cm thick, season with salt and grill on both sides for approx. 2-3 minutes. Once cool, cut into strips. Crumble the feta cheese and finely slice the romaine lettuce. Toast the bread on both sides for a few seconds on the grill.
Sideboards
To serve , mix all the ingredients together and roll into the flatbread.
