Veal with Tuna Sauce
Main Dishes • Italian
Description
Veal with Tuna Sauce
Ingredients
- Veal 5 lbs
- Carrot 1 piece
- Celery stalk 1 stalk
- Onion 1 head
- Parsley 1 bunch
- Bay leaf 1 piece
- Canned Mackerel in Oil 5 oz
- Anchovy fillet 5 pieces
- Olive Oil 10 fl oz
- Meyer Lemon Juice 0 fl oz
- Capers 0 fl oz
- Mayonnaise 5 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!
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