Veal with Tuna Sauce
Veal with Tuna Sauce is a cold dish typical of Italian cuisine, consisting of slices of veal served with a tuna sauce. It is a delicate and refined dish, perfect as an appetizer or main course for a light lunch.
Ingredients
- Veal
500G500G - Tuna in oil
150G150G - Capers
1Tablespoon1Tablespoon - Parsleyto taste
- White wine vinegarto taste
- Onion
11 - Basilto taste
- Clove
11 - Salted anchovies
44 - Bay leaf
1Leaf1Leaf - Celery
1Stalk1Stalk - Carrot
11 - Lemons
22 - Extra virgin olive oilto taste
- Whole peppercornsto taste
- Saltto taste
Preparation
- STEP 1 OF 5
Tie the veal in several places with colorless string
- STEP 2 OF 5
Wash and bone the anchovies, then cut two in half and insert the fillets obtained between the string and the meat
- STEP 3 OF 5
Place on the heat in a wide oval casserole dish large enough to hold the piece of veal, no more than the water needed to boil it, add the onion with the clove stuck in it, the celery stalk, parsley, basil, previously well-washed bay leaf, the washed and scraped carrot, five peppercorns, and about half a glass of vinegar
- STEP 4 OF 5
Place the pot on the heat and when it comes to a boil, add the meat, salt shortly after, and let it cook over moderate heat for about an hour and a half
- STEP 5 OF 5
Once cooked, drain it and place it on a plate
Suggestions
Pan
Blender
Pot
Knife
General Information
Storage notes
Store leftovers in the refrigerator in an airtight container for up to 2-3 days.
More information
The original recipe for Veal with Tuna Sauce is said to have been created in Piedmont, but it is now widespread throughout Italy.
Origin
Italia, Piemonte
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 76.2 |
| Carbohydrates (g) | 1.73 |
| of which Sugars (g) | 1.69 |
| Fat (g) | 1.85 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 12.89 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.11 |
- Proteins12.89g·75%
- Carbohydrates1.73g·10%
- Fats1.85g·11%
- Fibers0.82g·5%