Nutrition Facts
4 servings
4
Recipe for Veal with Tuna Sauce, cold veal with tuna sauce
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Veal with Tuna Sauce, a beautiful "Land-Sea" pairing, as chefs say, originating from Lombardy. To be prepared in advance and enjoyed cold or at room temperature.
For the veal
1 Veal
2 Carrot
2 Onion
1 Celery
1 White wine vinegar
1 Olive oil
Salt
Pepper
For the sauce
200 Tuna in oil
3 dashes Anchovies
2 Capers
2 Hard-boiled egg yolk
Lemon juice
3 Olive oil
Veal cooking water
Directions
1
Tie the veal with kitchen twine. This is a necessary step; otherwise, the meat will fall apart. Bring a pot of water to a boil and add salt. Place the veal, peeled carrots cut into large chunks, an onion studded with three cloves, celery, vinegar, and olive oil into the pot. Let it simmer for two hours covered over low heat.
2
Remove the pot from the heat and let the meat cool in the broth.
3
Make the sauce: Place the crumbled tuna, anchovy fillets, capers, egg yolks, lemon juice, and olive oil in a tall bowl and blend. To assist, gradually add the cooking juice from the veal until you achieve the consistency of a thick sauce.
4
To finish, remove the string from the piece of veal, slice the meat, and arrange it on a dish or plate. Pour sauce over it, garnish with capers, and let it rest a bit to allow the flavors to meld.
Ingredients
For the veal
1 Veal
2 Carrot
2 Onion
1 Celery
1 White wine vinegar
1 Olive oil
Salt
Pepper
For the sauce
200 Tuna in oil
3 dashes Anchovies
2 Capers
2 Hard-boiled egg yolk
Lemon juice
3 Olive oil
Veal cooking water
Directions
Directions
1
Tie the veal with kitchen twine. This is a necessary step; otherwise, the meat will fall apart. Bring a pot of water to a boil and add salt. Place the veal, peeled carrots cut into large chunks, an onion studded with three cloves, celery, vinegar, and olive oil into the pot. Let it simmer for two hours covered over low heat.
2
Remove the pot from the heat and let the meat cool in the broth.
3
Make the sauce: Place the crumbled tuna, anchovy fillets, capers, egg yolks, lemon juice, and olive oil in a tall bowl and blend. To assist, gradually add the cooking juice from the veal until you achieve the consistency of a thick sauce.
4
To finish, remove the string from the piece of veal, slice the meat, and arrange it on a dish or plate. Pour sauce over it, garnish with capers, and let it rest a bit to allow the flavors to meld.
Notes
-
Biloute
Excellent recipe. Not having white wine vinegar, I replaced it with a small glass of white wine. I followed the advice to prepare the meat the day before and let it rest tightly wrapped in plastic wrap. Sliced thinly, it’s delicious! -
La Mère Cétoukon
A delight that I've been making for quite a few years based on a recipe from an Italian friend. I prepare it the day before and, after it has completely cooled in its broth, I roll the meat (I use veal) tightly in a cheesecloth (or plastic wrap, that works too) and store it in the fridge. The next day, I slice it into very thin pieces using a meat slicer. Freshness guaranteed. -
lilimorgane
Very, very good recipe, nothing to change. I usually make it on nice days and serve it cold with a good salad. -
Hugues
Watch the cooking time: 2 hours is way too much! 45 minutes is enough.
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