Vitello Tonnato on the Grill Bill kamado

Steps

1. Light the Grill Bill kamado BBQ and bring it up to around 200°C. Make sure you have a direct and an indirect zone on the grate.

2. Rub the veal with a tablespoon of olive oil and the Garlic & Herb BBQ Rub.

3. Lay the veal on the direct side of the BBQ and grill it on both sides for about 3-4 minutes until nicely browned. Then move the meat to the indirect side and close the lid. Let the veal cook for another 15-20 minutes until it reaches a core temperature of about 50°C for medium-rare.

4. While the meat cooks, make the tuna sauce. Put all the ingredients in a bowl: the tuna, anchovy fillets, capers, garlic, mayonnaise, lemon juice and 3 tablespoons of olive oil. Blend everything to a smooth sauce and season with salt and pepper. You can also do this in a blender or with a stick blender.

5. Take the grilled veal off the BBQ and let it rest for 15 minutes before slicing it thinly.

6. Arrange the rocket, thinly sliced red onion and the veal slices on a nice plate and pour the tuna sauce over the top. You can also serve the sauce separately so everyone can help themselves.

7. Garnish your Vitello Tonnato with pink peppercorns.

8. If you like, finish the dish with a few extra capers and a slice of lemon.