Vitello Tonnato on the Grill Bill Kamado BBQ

Prep20 min
Cook20 min
Total20 min
Servings2
LevelLaag

The story

About this recipe

Veal seared over direct heat and finished indirect to 50 degrees, served thinly sliced on rocket with a homemade tuna sauce.

What you need

Ingredients

500gramveal (preferably from the thin loin)
1tablespoon olive oil
15gGarlic & Herb BBQ Rub (about 30g per kilo)
2handfulsArugula
0.5Red onion
1tbspPink peppercorns
150gramtinned tuna, drained
anchovy fillets (optional, but adds extra flavour)
2tbsp capers
1clove garlic
3tbsp mayonnaise
2tbsp lemon juice
3tbsp olive oil
Salt and pepper to taste

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

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.

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