“Meat and fish and a dusting of capers: a reworking of an Italian classic, perfect for early summer”
10 minutes + 8 hours drying time
30 minutes


  • 800 g /

    Topside of veal

  • 200 g /

    Tuna in Extravirgin Olive Oil

  • 4 /

    Anchovy fillets in oil

  • 2 /

    Hard-boiled Eggs

  • 1 /


  • 1/2 glass /

    White Wine

  • Bay leaves


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  • Salted Capers

  • to taste /

    Salt and Pepper

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Prepare the powdered capers the evening before (once they are ready, you can keep them in an airtight container for future use to add flavour to your recipes): pour the salted capers into a strainer and hold under running water until the salt has dissolved, then leave them to soak for about one hour. After this time, drain them and dry them thoroughly with kitchen roll. Then spread the capers on an oven tray lined with greaseproof paper and bake overnight at 80°. When the capers are completely dry, transfer them to the beaker of a blender and blend at high speed to make a powder.

Prepare the tuna sauce. Place the shelled hard-boiled eggs in the blender, add the drained tuna, the anchovies and a few drops of lemon juice and blend all together, adding about 1/2 glass of Zucchi organic sunflower seed oil, to obtain a smooth, creamy sauce. Add salt and pepper to taste, transfer to a bowl and keep in the fridge.

Dice the veal into cubes of about 3 cm and season with salt and pepper. Heat a non-stick frying pan with a little oil containing a clove of garlic and a bay leaf. Fry over strong heat on two sides, so that the meat is golden on the outside and slightly pink in the middle.

Serve at once with the tuna sauce, completing with a dusting of powdered capers.


The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.