25min 2 ppl
Vegan Vitello Tonnato
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 9 steps
Medium: 31–60 min or 7–12 steps
245 kcalper person
Protein 6g
Carbs 18g
Fats 18g
About this dish
This elegant Italian dish reimagines the classic as a plant-based masterpiece, featuring sliced heart of palm marinated in a silky, umami-rich tuna-free sauce made from white beans and seaweed, served chilled with bright lemon and capers for a sophisticated starter.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon juicefreshly squeezed30 ml
- Garlicminced2 cloves
- Fresh parsleyfinely chopped15 ml
- Fresh thyme leaves5 ml
- Lemon zestzested1 lemon
Tins & Jars
- Canned heart of palmdrained and patted dry400 g
- Canned white beansdrained and rinsed240 g
- Capersdrained15 ml
- Non-pareil capersfor garnish15 ml
Dried Goods
- Nori sheetscrumbled10 g
Spices & Seasonings
- Sea salt2.5 ml
- Black pepper1.25 ml
Oils & Condiments
- Extra virgin olive oil60 ml
- Dijon mustard5 ml
Utensils
- Sharp knife
- Cutting board
- Serving platter
- Microplane or zester
- Citrus juicer
- Measuring spoons
- Plastic wrap
- Food processor
Method
1
Slice the heart of palm lengthwise into 3mm-thick slabs and arrange them in a single layer on a serving platter.
Approx. 5 minutes
2
Mince the garlic, finely chop the parsley, crumble the nori sheets, and zest the lemon, keeping each prepared ingredient separate.
Approx. 5 minutes
3
Add the white beans, crumbled nori, minced garlic, Dijon mustard, drained capers, sea salt, and black pepper to a food processor.
Approx. 2 minutes
4
Pulse the processor 6 to 8 times until the mixture is chunky but cohesive, with visible bean and nori pieces remaining.
Approx. 1 minutes
5
With the processor running on low speed, slowly drizzle in the extra virgin olive oil until the sauce reaches a pourable consistency.
Approx. 2 minutes
6
Add the freshly squeezed lemon juice and pulse once more until combined. Taste the sauce and adjust salt or lemon juice as needed.
Approx. 2 minutes
7
Pour the tonnato sauce generously over the heart of palm slices, ensuring every piece is evenly coated.
Approx. 3 minutes
8
Cover the platter tightly with plastic wrap and refrigerate for at least 2 hours, allowing the flavours to meld and the heart of palm to absorb the sauce.
Approx. 120 minutes
9
Just before serving, garnish the platter with chopped fresh parsley, thyme leaves, additional non-pareil capers, and a generous scattering of lemon zest.
Approx. 2 minutes
