Veal
- 2 tsp vegetable oil
- 500g veal back strap, trimmed of all fat
- 2 stalks celery, diced
- 1 leek, diced
- 2 carrots, diced
- 2 bay leaves
- Salt and pepper, to taste
- 100ml white wine
- 1L veal stock
- 6 whole black peppercorns
Vitello tonnato
The Staff Canteen
2nd September 2026
Vitello tonnato
120 min
This recipe was provided by Chefs Eat Brisbane by Sam Parish.
There’s a rich history behind Tony Percuoco’s cooking. A fourth-generation cook from Naples, even his surname feels destined for the kitchen, with cuoco meaning “cook” in Italian. Food has been part of Tony’s language for as long as he can remember.
After arriving in Australia with his family in 1971, Tony spent decades cooking in Sydney before Brisbane captured his heart. Today, at Tartufo, his food is defined by restraint, respect for produce and the belief that when ingredients are good, you don’t need to do too much to them.
His vitello tonnato is a perfect example. Tony lightly braises the veal before chilling and slicing it wafer-thin, then serves it with a beautifully rich salsa tonnata. It’s a dish that looks incredibly simple on the plate, but that simplicity is exactly the point: generations of Italian cookery distilled into great produce, careful technique and an understanding of when to leave well enough alone.
We served Tony’s vitello tonnato at Three Chefs. One Table. at MODA in Brisbane, where Tony cooked alongside Javier Codina and Clément Chauvin. It was one of those dishes that summed up the evening perfectly: simple food, done exceptionally well.
Ingredients
Salsa mayonnaise
- 2 large egg yolks
- 50ml white vinegar
- 250ml vegetable oil
- Salt, to taste
- Juice of 1 lemon
Salsa tonnato
- 50g tinned tuna
- 3 anchovy fillets
- 20g capers
- 3 cornichons
Method
For the veal
Heat the vegetable oil in a heavy based pan until hot. Season the veal and sear on all sides until well coloured. Remove and set aside in a warm place.
In the same pan, add a little more oil and cook the celery, leek, carrots, bay leaves, and a pinch of seasoning until softened and aromatic.
Return the veal, deglaze with white wine, and cover with veal stock.
Add the peppercorns, bring to the boil, then reduce the heat and lightly braise until medium rare, about 15 minutes.
Remove the meat, strain the liquid, and allow the veal to cool. Wrap tightly in cling film and refrigerate until firm.
For the mayonnaise
Place the egg yolks and vinegar in a blender and begin blending.
Slowly drizzle in the vegetable oil until emulsified and thick.
Add a little hot water if needed to lighten the colour. Season with salt and finish with lemon juice. Set aside.
For the salsa tonnato
Place the tuna, anchovies, capers, and cornichons in a blender and blitz until finely chopped.
Add half of the prepared mayonnaise and blend until smooth and creamy, adjusting the consistency with more mayonnaise if needed.
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