Breidenbacher Hof’s Vitello Tonnato

If you are following Breidenbacher Hof, a Capella Hotel on Facebook you may have seen my post on one of the most recent creations from Chef Michael, Vitello Tonnato.  Now you may say that this dish is not a new invention.  BUT – as you might have noticed from previous recipes I’ve shared, our kitchen team is always aiming to put a little twist on their dishes.   So whatever you may know about Vitello Tonnato go-ahead and forget it and open your mind for our chefs’ special version!

For me, this is the perfect starter for a dinner event with friends and family, nothing complicated yet still a special treat, which your guests will highly appreciate.  Enjoy trying it out!

Vitello Tonnato (for 4 people) 

200 g tuna fillet
200 g veal tartar
Crème fraîche
2 tsp of Italian seasoning
1 shallot
5 tomatoes
200 g flour
100 g butter
1 egg yolk
2 Tbsp of capers


Preheat oven at 180 degrees Celsius.

Blanch the tomatoes; peel off the skin and dice.  Then peel and dice the shallot.  Sautee the shallot in a pot with a hint of olive oil until a golden color is reached.  Add the tomatoes and cook everything on low temperature until all liquid has evaporated.  Mix everything utilizing an immersion blender in order to get a very fine texture. Season the tomato puree with a salt and pepper to taste.

Combine the flour, butter, egg yolk and capers.  Mix until a dough texture is reached and distribute it on a lined baking tray.  Place the tray in the pre-heated oven and bake it for 10-15 minutes until a golden-brown color is reached.  Take it out of the oven and let it cool down a little bit, then hash it into a fine crumble.

Fry the veal Tartar and remove from heat and allow to cool.  Cut the Tartar into very small pieces and blend it with the Italian seasoning.  Add two tablespoons of crème fraîche (if necessary a little more) and blend all ingredients until a mousse-like texture is reached.  Season the mousse with some pepper and salt.

Sautee the tuna fillet on a high temperature just until the outside is crisped and the inside remains raw.  Cut the Tuna into thin slices and distribute them evenly on four plates. Top the fillets with a little bit of olive oil.

Lastly, place all other components on the plates.


Let me know how you like Breidenbacher Hof’s take on the Italian classic, Vitello Tonnato!

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