Vitello tonnato with pesto potatoes and beans

Detailed step-by-step description of how to cook the dish "Vitello tonnato with pesto potatoes and beans". Try it by all means

Recipe «Vitello tonnato with pesto potatoes and beans» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 400g piece veal fillet , well-trimmed, 500g chat potatoes, quartered, 200g thin green beans, 2 tbsp basil pesto , Ice for an ice bath, 1 cup whole-egg mayonnaise, 95g can tuna in olive oil , 2 tbsp flat-leaf parsley leaves, plus extra to garnish, 1 tbsp lemon juice, 1-2 tbsp baby capers, rinsed, drained, 1/4 cup pitted kalamata olives, to serve.

Ingredients:

• 1 tbsp olive oil 
• 400g piece veal fillet , well-trimmed 
• 500g chat potatoes, quartered 
• 200g thin green beans 
• 2 tbsp basil pesto 
• Ice for an ice bath 
• 1 cup whole-egg mayonnaise 
• 95g can tuna in olive oil 
• 2 tbsp flat-leaf parsley leaves, plus extra to garnish 
• 1 tbsp lemon juice 
• 1-2 tbsp baby capers, rinsed, drained 
• 1/4 cup pitted kalamata olives, to serve 

Instructions

1. Preheat oven to 200°C. Heat oil in an ovenproof pan over medium-high heat. Brown veal all over for 6-8 minutes, turning. Season, then place in oven for 10 minutes or until cooked to medium.
2. While veal is roasting, cook potatoes in boiling salted water for 5-6 minutes or until tender, adding beans for the final 2 minutes. Rinse in cold water and drain, then toss both with pesto.
3. Remove veal from pan and enclose in a zip-lock back. Place in a bowl of iced water to cool to room temperature while you make the sauce.
4. While meat cools, whiz mayonnaise, tuna, parsley and juice in a blender or processor until smooth. Add a little warm water if necessary to make a loose sauce, then season to taste.
5. Thinly slice cooled veal, then overlap on plates. Drizzle with sauce, scatter with olives, capers and parsley, then serve with potatoes and beans.