Summer recipe: Veal slider vitello tonnato

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Matt Moran and Peter Sullivan’s new Riverbar & Kitchen in Brisbane has been flat out since opening, serving up delicious casual meals like these veal sliders. Good news is you can now impress the pants off your mates at the next barbecue by replicating Matt’s dish at home.

“Sliders are the perfect dish when entertaining a group of friends – quick, easy and guaranteed to be a winner especially when served with a cold beer. We have them on the menu at Riverbar and a few of our other restaurants and bars and use beef, veal and crab meat to add variety.”
Matt Moran

Serves 4

4 small buns
4 veal patties (see below)
80g vitello tonnato* mayonnaise (see below)
4 Ortiz anchovoies
8 semi-sundried tomatoes
40g green beans

Veal pattie

1kg veal chuck steak
250g pork soft fat (ask your butcher)
15g table salt
½ teaspoon of ground white pepper
1 tablespoon of parsley, chopped
zest of 1 lemon

Vitello tonnato mayonnaise

100g mayonnaise
15g Ortiz anchovies
15g capers
40g fresh tuna


Preheat the oven 180°C.

To prepare the veal patties, dice the veal chuck and pork fat roughly and put through a mincer. Put half the mince back through the mincer a second time then combine the two in a bowl. (Alternatively, if you don’t have a mincer, use good quality veal mince). Add salt, pepper, parsley and lemon zest to the mince and mix by hand until combined.

Roll the mixture in plastic wrap to form a thick sausage of approximately 5-6 centimetres in diameter. Place the sausage mixture in the fridge for approximately one hour or until the mixture has cooled, then remove and slice into 60 to 70g slices.

To prepare the vitello tonnato mayonnaise bring a small saucepan of salted water to a simmer and poach the tuna for approximately 2 minutes or until cooked through, then remove from the heat and drain on a paper towel. Place the poached tuna, capers and anchovies in a blender and churn for approximately 30 seconds then add the mayonnaise and blend for a further 45 seconds. Season the mixture with salt and pepper and set aside in the fridge until needed.

Bring a frypan with a tablespoon of olive oil to a medium heat and cook the veal patties for approximately 2 minutes on each side.

Meanwhile, bring a saucepan of salted water to the boil. Place the beans into the water and blanch for 1 minute or until tender then plunge into a bowl of iced water and drain. Split each bean in half and cut in one inch pieces.

Warm the buns in the oven for two minutes then cut each bun in half using a serrated knife. Spread the mayonnaise on the bottom half of the bun and layer on top the veal pattie, sun dried tomatoes, anchovies and green beans. Top with the other half of the bun and serve.

*Vitello tonnato is an Italian dish of cold, sliced veal covered with a mayonnaise-like sauce that has been flavoured with tuna.