20min 2 ppl
Vegetarian Vitello Tonnato
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 16g
Carbs 8g
Fats 22g
About this dish
This elegant Italian dish reimagines the classic veal and tuna sauce with hearty portobello mushroom steaks and a creamy tuna emulsion. Roasted until tender and topped with a silky caper-studded sauce, it's a sophisticated vegetarian main that feels restaurant-worthy.
Allergy Info
Eggs, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Portobello mushroom capsstems removed and gills scraped4 large (about 150g each)
- Fresh lemon juice30 ml
- Garlic clovesminced2
- Fresh parsleyfinely chopped15 g
- Fresh lemon zest2 tablespoons
Tins & Jars
- Canned tuna in oildrained185 g
- Capersdrained and roughly chopped30 g
- Anchovy filletsrinsed8 fillets (optional)
- Cornichonsthinly sliced8
Dried Goods
- Vegetable stock120 ml
Spices & Seasonings
- Sea saltto taste
- Freshly ground black pepperto taste
Oils & Condiments
- Extra virgin olive oil3 tablespoons
- Mayonnaise100 g
Utensils
- Oven
- Baking tray
- Parchment paper
- Pastry brush
- Food processor
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Microplane or zester
- Serving platter
Method
1
Remove the stems from the portobello mushroom caps and gently scrape out the dark gills with a spoon. Mince the garlic cloves, roughly chop the capers, finely chop the parsley, thinly slice the cornichons, and zest the lemon.
Approx. 10 minutes
2
Preheat the oven to 200°C and line a baking tray with parchment paper. Brush both sides of each portobello cap with olive oil and season generously with sea salt and freshly ground black pepper.
Approx. 5 minutes
3
Place the mushroom caps gill-side up on the prepared tray and roast for 20–25 minutes until golden and tender when pierced with a fork.
Approx. 25 minutes
4
While the mushrooms roast, combine the drained tuna, mayonnaise, lemon juice, minced garlic, and anchovies (if using) in a food processor. Blend on medium speed for about 30 seconds until smooth and emulsified.
Approx. 3 minutes
5
Pour the tuna emulsion into a bowl and stir in the chopped capers, parsley, and vegetable stock until you reach a smooth, pourable sauce consistency.
Approx. 2 minutes
6
Remove the mushrooms from the oven and transfer them to a serving platter, gill-side up.
Approx. 2 minutes
7
Spoon the tuna sauce generously over each warm mushroom cap, ensuring even coverage.
Approx. 2 minutes
8
Garnish with fresh lemon zest and cornichon slices, then serve immediately or at room temperature.
Approx. 1 minutes
