Warm Veal with Tuna Sauce is a variation of a classic Italian dish made with veal and tuna sauce. In this version, the veal is baked with a marinade of dry white wine, carrot, celery, and spices, making it even more succulent and flavorful. The tuna sauce, made with tuna in oil, salted anchovies, lemon, and pickled gherkins, gives the dish a fresh and delicate taste. Perfect to serve as an appetizer or main course during a special lunch or dinner.
In a saucepan, heat butter and oil and brown the veal round
Season with salt and pepper, and after 5 minutes, pour in the wine
Let it evaporate
Add the whole carrot and celery stalk and a glass of water
Cover and continue cooking on low heat for an hour and a half
Turn the meat occasionally
Meanwhile, chop the tuna, desalted and deboned anchovies, some gherkins, and dilute everything with lemon juice
Remove the meat, carrot, and celery from the pot
Pour in the tuna sauce and mix it with the cooking juices
Cut the meat into not too thick slices and cover with the hot sauce
Accompanying wines: Oltrepò Pavese Barbera DOC, Sangiovese Di Romagna DOC, Regaleali Rosato VdT Di Sicilia
Oven
Pan
Italia
| Energy (kcal) | 103.38 |
| Carbohydrates (g) | 0.75 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 3.68 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 14.21 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.18 |
