Veal in tuna sauce is a traditional Italian dish originating from Piedmont. It is a main course of boiled veal accompanied by a creamy sauce made from tuna, mayonnaise, capers and anchovies. This sauce, with its intense and slightly piquant flavor, gives the veal a touch of freshness and a unique taste. Ideal to serve as a cold dish during hot summer days.
Tie the piece of meat, put it in a saucepan and cover it with cold water. Flavor the water with the carrot, the onion cut in half, the celery stalk, the bunch of parsley and the clove of garlic. Salt and cook for about an hour and a half.
Then drain the meat from the broth, untie it and let it cool.
Meanwhile prepare the mayonnaise.
Set aside three gherkins and a few capers to decorate the dish.
Blend the tuna with the remaining capers, the chopped gherkins and the anchovies.
If you don't have a blender, chop everything very finely with a mezzaluna (herb chopper).
Add all the blended ingredients to the mayonnaise sauce, mixing.
Add a little lemon juice as well.
Slice the meat into fairly thin slices and arrange them slightly overlapping on a serving plate.
Pour the prepared sauce over the meat, spread it with a spatula so as to completely cover the veal slices, and decorate with the remaining capers and the gherkins sliced into rounds.
Pan
Non-stick pan
Bowl
Knife
Cutting board
Italia, Piemonte
| Energy (kcal) | 74.23 |
| Carbohydrates (g) | 1.83 |
| of which Sugars (g) | 1.72 |
| Fat (g) | 3.4 |
| of which Saturates (g) | 0.62 |
| Protein (g) | 8.71 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.41 |
