Max Halley vitello tonnato (cold sliced roast veal tuna sauce) recipe on Sunday Brunch

Max Halley served up tasty vitello tonnato (cold sliced roast veal tuna sauce) on Sunday Brunch with Tim Lovejoy and Simon Rimmer.

The ingredients are: 500g approx cooked pork loin or veal, 1 egg yolk, 3 anchovy fillets, drained but oil reserved, 2 tsp capers, 50g tinned tuna, drained but oil reserved, Juice of ½ a lemon, 75ml veg oil, Splash of water if needed, Salt & pepper.

To Garnish: Slices of boiled egg, Fresh oregano, Extra capers and Smoked anchovies.

Serve with Carta di musica flat bread, or other crispy flatbread.




See recipes by Max in the book titled: Max’s Picnic Book: An ode to the art of eating outdoors available from Amazon now.

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