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Veal with tuna sauce

Difficulty:
8 hours
4 persons
Ingredients
  • 1kg rump of veal
  • 300gr tuna in oil
  • 3 hard-boiled eggs
  • 1 celery
  • 5 laurel leaves
  • 5 sage leaves
  • 5 anchovies
  • 1 spoon of white wine vinegar
  • 1 spoon of capers in vinegar
  • 1 spoon of lemon juice
  • Fruit of the caper
  • Balsamic vinegar cream
  • Extra virgin olive oil
  • Dry white wine

Preparation of the recipe

1

The veal: in a bowl, season the veal with laurel, sage, celery and cover with white wine. Marinade in the fridge for 6 hours.

2

Transfer the meat into a pan and add the filtered marinade.
Cover with water and cook for 1 hour from one the water starts boiling.

3

Drain the meat and let it cool.

4

The sauce: In a mixer add drained tuna, anchovies, 3 hard-boiled yolks, white wine vinegar, capers, lemon juice and some oil.
Mix until you have a smooth cream (tip: add a little cooking water from the veal if the sauce is too thick).

5

Slice the veal, serve on a dish and add the tuna sauce.
Garnish with capers and few drops of our sweet and sour balsamic vinegar cream.