Cold veal with tuna sauce is a classic dish of Italian cuisine, originating from Piedmont. It consists of boiled veal served cold, accompanied by a tuna sauce. This dish is particularly suitable for special occasions and is appreciated for its delicacy and unique flavor.
Tie the veal round with white kitchen string and boil it in salted hot water with carrot, onion, celery, a generous tablespoon of vinegar, and one of oil
Cook on low heat, covered, for about 2 hours
Cool the meat in its broth
Grind the tuna, anchovy fillets, capers, and yolks in a food processor; dilute the mixture with a few tablespoons of oil, some of the cooking broth, and the lemon juice
Untie the meat, slice it, and cover it with the sauce
Let it marinate for a few hours
Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Vernaccia Di San Gimignano DOCG, Castel Del Monte Chardonnay DOC
Pan
Bowl
Spoon
Italia, Piemonte
| Energy (kcal) | 94.77 |
| Carbohydrates (g) | 1.3 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 2.41 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 16.89 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.13 |
