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.
Tie the veal in several places with colorless string
Wash and bone the anchovies, then cut two in half and insert the fillets obtained between the string and the meat
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
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
Once cooked, drain it and place it on a plate
Pan
Blender
Pot
Knife
Store leftovers in the refrigerator in an airtight container for up to 2-3 days.
The original recipe for Veal with Tuna Sauce is said to have been created in Piedmont, but it is now widespread throughout Italy.
Italia, Piemonte
| 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 |
