Veal with tuna sauce using a pressure cooker, prepared faster than the classic recipe without sacrificing flavor.
Veal with tuna sauce, a Piedmont specialty, served as an appetizer.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for veal with tuna sauce using a pressure cooker:
- 1.76 lbs veal (eye of round or round roast)
- 2 yellow onions
- 1 celery stalk
- carrot
- 1 clove garlic
- to taste fine salt
- 1 egg (at room temperature)
- 2 egg yolks (at room temperature)
- 1.5 cups vegetable oil
- 3 tbsps lemon juice
- 1 tsp mustard
- 1 tsp heated vinegar
- to taste fine salt
- 7 oz canned tuna (drained weight)
- 1 tbsp pickled capers
- 3 fillets anchovies in oil
Tools for veal with tuna sauce using a pressure cooker:
- 1 Pressure cooker
- 1 Immersion blender
- 1 Slicer
Steps for preparing and cooking veal with tuna sauce:
First, prepare and cook the meat in the pressure cooker:
Wash and peel the carrots, cut them in half, and place them in the pressure cooker, remove the strings from the celery, wash it well and place it in the cooker, lastly peel the onions, cut them in half, and add them to the pot with the other vegetables, finally add the garlic clove after peeling it.
Remove any cartilage and fat filaments from the meat and place it in the pressure cooker with the vegetables.
Cover the meat with water and salt.
WARNING: the water must never exceed the line in the pressure cooker, otherwise you risk the liquid escaping through the valve or the lid.
Close the pressure cooker, always check that the valve is in the correct position, place it on medium heat, turn on the medium-high gas, and when the valve rises, lower the heat and cook for 20 minutes.
After the time has passed, turn off the gas, let the pot rest for 5 minutes without venting it, then start releasing the steam little by little, when the valve lowers, open the pot.
Let the meat cool in the cooking water (this way it will be nice and soft and juicy), you can comfortably prepare it in the evening and let it cool all night.
When the meat is cold, remove it from the cooking liquid, dry it well and then cut it into thin slices, you can use a slicer or a sharp knife, or you can ask your trusted butcher to slice it for you.
Take a serving plate, place the slightly overlapping slices of meat, put the sauce on top, and garnish, if desired, with some capers or parsley leaves.
WITH THE MULTICOOKER:
The ingredients and cooking times remain unchanged, after placing the vegetables in the basket of the electric pot, add the meat, water, and salt, close the pot, close the valve and set the pressure cooking program for 20 minutes. After the time has passed, turn off the pot and let it rest for 5 minutes then vent the pot, remove the lid, and proceed as per recipe.
