Veal with Tuna Sauce

Main Dishes | Italian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal with Tuna Sauce

Ingredients

Veal - 3 lbs
Carrot - 1 piece
Celery stalk - 1 stalk
Onion - 1 head
Parsley - 1 bunch
Bay leaf - 1 piece
Canned Mackerel in Oil - 7.1 oz
Anchovy fillet - 5 pieces
Olive Oil - 8 fl oz
Meyer Lemon Juice - 0 fl oz
Capers - 0 fl oz
Mayonnaise - 4.2 oz

Step by Step guide

Step 1

Place the veal in a deep skillet. Peel and chop the carrot, celery, and onion coarsely, and add them to the skillet. Add the parsley, bay leaf, and pour in enough water to cover all the ingredients. Remove the meat and place the skillet on the heat. Bring to a boil. Add the veal to the boiling water, cover with a lid, reduce the heat, and simmer for 2 hours. If the water evaporates too quickly, add more water. Remove from heat and let cool.

Step 2

Prepare the sauce. Drain the oil and place the tuna in a food processor bowl. Add the anchovies, olive oil, lemon juice, and capers. Blend until smooth, then carefully mix with the mayonnaise and refrigerate.

Step 3

Place the cooled meat on a cutting board and slice it thinly.

Step 4

On a plate, spread the tuna sauce, then layer the slices of veal evenly so that the edges touch but do not overlap. Drizzle with sauce and repeat the process with the remaining ingredients.

Step 5

Cover with plastic wrap and refrigerate for 24 hours. Before serving, warm to room temperature and garnish with lemon, olives, capers, or parsley. Enjoy your meal!