Veal with Estonian Tuna Sauce

Main Dishes | Estonian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Veal with Estonian Tuna Sauce

Ingredients

Veal - 2 lbs
Dry White Wine - ½ l
Water - ½ l
Carrot - to taste
Garlic - to taste
Onion - to taste
Canned tuna in its own juice - 3.5 oz
Mayonnaise - 7.1 oz
Capers - 1.1 oz
Grated Pecorino Pepato Cheese - 2 tablespoons
Lemon - 0.3 pieces
Country Bread - 6 pieces
Arugula - to taste
Olive Oil - 0 fl oz
Salt - to taste

Step by Step guide

Step 1

Boiled veal: Place the veal in a pot, add the white wine and water so that the liquid covers the meat. Add a bit of sautéed onion, carrot, and garlic. Cook on low heat at a temperature of about 153°F.

Step 2

Tuna sauce: Mix mayonnaise and canned tuna. Add capers and grated Parmesan. Blend and add a bit of lemon juice.

Step 3

Slice the cooled veal and bread into thin slices. Layer the sauce, veal, and bread to create two layers. Top with a mound of arugula mixed with olive oil, lemon juice, and salt. Garnish with capers and a slice of lemon.