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Veal in Tuna Sauce Recipe

Veal in Tuna Sauce Recipe - 6-8 servings


900 g boned, rolled leg or loin of veal

300 ml dry white wine

1 onion, peeled and chopped

2 celery stalks, trimmed and chopped

1 bay leaf

2 garlic cloves

Few sprigs of parsley

Salt and freshly ground black pepper

200 g can tuna in oil

2 tablespoons capers, drained

6 anchovy fillets

200 ml mayonnaise

Juice of 1/2 lemon


To garnish:

Lemon wedges


Black olives


To serve :

Fresh green salad leaves

Tomato wedges


Place the veal in a large bowl and pour over the wine. Add the onion, celery, bay leaf, garlic cloves, parsley, salt and pepper. Cover tightly and chill for 1 hour, or preferably overnight in the refrigerator. When needed, transfer the contents of the bowl to a large saucepan and add just enough water to cover the meat. Bring to the boil, cover and simmer for 1 - 1 1/4 hours, or until the veal is tender. Remove from the heat and allow the veal to cool in the juices. Using a slotted spoon, transfer the veal to a plate, pat dry with absorbent kitchen paper and reserve. Place the tuna, capers, anchovy fillets, mayonnaise and lemon juice in a food processor or liquidizer and blend until smooth, adding a few spoonfuls of the pan juices if necessary to make the sauce of a coating consistency. Season to taste with salt and pepper. Using a sharp knife, slice the veal thinly and arrange on a large serving platter. Spoon the sauce over the veal. Garnish with lemon wedges, capers and olives and serve with salad and tomato wedges.

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