How to make it
Light the Grill Bill Kamado BBQ and heat it to a temperature of about 200°C. Make sure you have a direct and an indirect side on the grate.
Rub the veal with a tablespoon of olive oil and Garlic & Herb BBQ Rub.
Place the veal on the direct side of the BBQ and grill it on both sides for about 3-4 minutes until nicely browned. Then move the meat to the indirect side and close the lid of the BBQ. Let the veal cook for another 15-20 minutes until it reaches a core temperature of about 50°C for medium-rare.
While the meat is cooking, you can make the tuna sauce. Put all the ingredients in a bowl: the tuna, anchovy fillets, capers, garlic, mayonnaise, lemon juice and 3 tablespoons of olive oil. Mix everything into a smooth sauce and season with salt and pepper. This can also be done in a blender or with a hand blender.
Take the grilled veal off the BBQ and let it rest for 15 minutes before slicing it thinly.
Arrange the arugula, thinly sliced red onion, and the veal slices on a nice plate and pour the tuna sauce over it. You can also serve the sauce separately, so everyone can help themselves as they like.
Garnish your Vitello Tonnato with pink peppercorns
Optionally finish the dish with some extra capers and a slice of lemon.
