Vitello Tonnato on the Grill Bill kamado
No ratings yet, be the first to give starsIn this BBQ version, veal is grilled quickly and hot on the kamado to pick up a subtle smoky character, then left to rest slowly and sliced wafer-thin. The tuna sauce is the heart of the dish: a blend of tuna, mayonnaise, lemon, capers and a little anchovy for extra depth. Together they form a creamy, fresh and lightly savoury topping that balances perfectly with the tender meat.
Vitello tonnato from the kamado
The result is a dish that is both elegant and rugged: Italian in origin, but with the rich grilled flavour that defines your BBQ. Light, flavourful and ideal to prepare ahead for stress-free serving.
Ingredients
- 500gveal (preferably thin loin)
- 1tbspolive oil
- 15gGarlic & Herb BBQ Rub (approx. 30 g per kilo)
- 2handfuls of rocket
- 0.5Red onion
- 1tbspPink peppercorns
- 150gtinned tuna, drained
- anchovy fillets (optional, but adds extra flavour)
- 2tbspcapers
- 1garlic clove
- 3tbspmayonnaise
- 2tbsplemon juice
- 3tbspolive oil
- Salt and pepper to taste
Steps
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.
Rub the veal with a tablespoon of olive oil and the Garlic & Herb BBQ Rub.
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.
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.
Take the grilled veal off the BBQ and let it rest for 15 minutes before slicing it thinly.
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.
Garnish your Vitello Tonnato with pink peppercorns.
If you like, finish the dish with a few extra capers and a slice of lemon.
Nutrition per serving
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