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Veal slider vitello tonnato

Australian Gourmet Traveller recipe for Veal slider vitello tonnato by Matt Moran at Chiswick

By Matt Moran
  • 1 hr preparation
  • 10 mins cooking plus chilling, cooling
  • Serves 6
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Veal slider vitello tonnato


  • 60 gm green beans (about 12)
  • 1 tbsp olive oil
  • 6 small soft white bread rolls
  • 6 Ortiz anchovies, halved lengthways
  • 12 semi-dried tomatoes (see note)
Veal patties
  • 350 gm veal chuck, coarsely chopped
  • 80 gm pork back-fat, coarsely chopped
  • 2 tsp finely chopped flat-leaf parsley
  • 1 tsp finely grated lemon rind
  • ¼ tsp ground white pepper
Tuna mayonnaise
  • 40 gm sashimi-grade tuna
  • 4 Ortiz anchovies
  • 1 tbsp drained capers in vinegar
  • 100 gm good-quality mayonnaise


  • 1
    For veal patties, mince veal and pork back-fat through a mincer fitted with a coarse attachment (see note), then mince half the mixture again. Combine both mince mixtures in a bowl with parsley, lemon rind, pepper and 1¼ tsp sea salt and mix well with your hands. Roll in plastic wrap to form a 5cm-diameter cylinder, then refrigerate until chilled (1 hour). Slice into six even pieces and set aside.
  • 2
    For tuna mayonnaise, poach tuna in a small saucepan of simmering water over low heat until just cooked through (2 minutes), then drain on absorbent paper. Combine in a blender with anchovy and capers, process until smooth, then add mayonnaise and process until smooth and combined. Season to taste and refrigerate until required.
  • 3
    Preheat oven to 180C. Blanch beans until just tender (1-2 minutes), drain and refresh. Drain, halve lengthways, cut into 5cm pieces and set aside.
  • 4
    Heat oil in a large frying pan over medium-high heat, add patties and cook, turning once, until just cooked through (2-3 minutes each side).
  • 5
    Warm rolls in oven (2-3 minutes), then halve. Spread each half with tuna mayonnaise, and top each base with a veal patty, anchovy, tomato and beans. Sandwich with tops and serve hot.


Semi-dried tomatoes are available from select delicatessens. If you donít have a mincer, ask your butcher to mince the veal and back-fat for you. You may need to order ahead.
This recipe is from the May 2012 issue of
Drink Suggestion: 2011 Domaine Lucci Vino de Casa White Blend, Adelaide Hills, SA. Drink suggestion by Matthew Dunne

  • Author: Matt Moran