Vitello Tonnato New Style with feta cheese in flatbread

preparation

Marinated red onion

1. 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

1. 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

1. 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

1. To serve , mix all the ingredients together and roll into the flatbread.