Padrino’s Vitello Tonato



You may not think veal and tuna mix, but Padrino has a game changer on the menu and they’re willing to share the secret! Check out this innovative surf and turf classic, straight off their menu. Let us know what you think!

• 100 g veal fillet
• 50 g tuna, canned
• 25 g mayonnaise
• 10 g imported capers
• Red pepper powder
• Cherry tomatoes for decoration


Season the veal with salt and pepper, and the tuna with mayonnaise in a separate bowl.

Lightly cook the veal on a grill top for less than four minutes, take the veal off the grill when it’s still not fully cooked. Pre-heat oven to 160o C, place the veal inside the oven for a period of 12 minutes, take it out of the oven and let it cool down.

After the veal has cooled down, cut it into very thin slices, preferably on a slicer machine, use the blended tuna with mayonnaise to spread it on top of the thin slices of veal to cover it completely. Garnish with capers and cherry tomatoes and some

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