The veal with tuna sauce in the old-fashioned style is a highly loved, elegant, and flavorful meat dish that we can easily prepare at home.

It is perfect for Sunday lunch or celebrations, as it embodies the richness of tradition.
The difference, compared to the more common version, lies both in the cooking method of the meat and in the preparation of the sauce.

In this recipe, indeed, the veal is first seared in a pan and then cooked in the oven at low temperature to obtain meat with a tender consistency and still pink inside.

The accompanying tuna sauce, on the other hand, is made without adding mayonnaise, but by blending hard-boiled eggs with tuna, capers, anchovies, and an emulsion of olive oil, lemon juice, and vinegar.

Optionally – but it’s optional – to make it even creamier and avoid waste, you can also add part of the cooking juices; I, however, added a teaspoon of mustard to make the flavor more intense.

In the sauce be cautious with salt. You’ll notice that I didn’t add any because between the capers and salted anchovies, the flavor is already sufficiently salty. However, taste before serving.

Once the meat has cooled, it should be cut into very thin slices, and this flavorful sauce is spread over the surface. That’s how we bring to the table our delicious old-fashioned veal with tuna sauce.

The traditional recipe calls for the use of veal round or eye of round. For a more economical and equally tasty option, you can opt for turkey breast or pork loin, being careful not to overcook them to avoid drying out the meat.

Come on, get cooking! Follow the preparation of this Veal with Tuna Sauce step by step, and you’ll see what a success: everyone at home will be delighted and licking their lips!

Veal with Tuna Sauce in the Old-Fashioned Style

Difficulty: Easy
Cost: Expensive
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Electric Oven, Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Veal with Tuna Sauce in the Old-Fashioned Style

2.2 lbs veal (Choose the round or eye of round.)
to taste extra virgin olive oil (For browning.)
vegetable broth (3-4 ladles)
salt
pepper
1/4 cup dry white wine
8.8 oz canned tuna in oil (Well drained.)
3 eggs
0.7 oz capers
2 tsp lemon (juice)
2 tsp apple cider vinegar (or white wine vinegar)
2 tbsps vegetable oil (or olive oil)
1 tsp mustard (For a stronger flavor (optional))
to taste pepper
2 anchovies in salt

Tools

Kitchen Twine
Casserole
Immersion Blenders
Knife
Cutting Board

Steps

Procedure

I tie it with kitchen twine: this way the roast stays compact, helping keep the meat tender and even during cooking.
Pour a drizzle of extra virgin olive oil over the veal round and massage it.
Then sprinkle it with a mix of coarse salt and pepper.
Brown the meat in a pot over medium heat, turning it on all sides to seal it and achieve a uniform browning.
Mom’s tip: be careful not to pierce the meat while browning it, to prevent the juices from leaking out and making it dry.
Transfer the meat to an ovenproof pot or baking dish, pour the 3-4 ladles of vegetable broth and the half a glass of white wine.
Cover with the lid and cook in the oven for about 90 minutes at a temperature of 150-160°F.
(Note: cooking times are indicative and may vary depending on the size of the roast).
While the meat cooks in the oven, prepare the tuna sauce.
Cook the eggs until hard-boiled.
First, put 3 eggs in a small pot with cold water, bring to a boil, and once boiling, cook for 9 minutes.
After the cooking time.
Drain the eggs, crack the shells slightly to make them crack, and let them cool in cold water.
Doing this will make the shells come off more easily when they cool.
Meanwhile, put the capers to desalinate under cold running water to remove excess salt.
In a blender, put the well-drained tuna, hard-boiled eggs, 2/3 anchovy fillets broken into pieces, 1 teaspoon of capers, extra virgin olive oil, and lemon juice.
Blend everything for 1/2 minutes and then check the consistency.
Be cautious with the salt in the sauce. You’ll notice I didn’t add any because between the capers and salted anchovies, the taste is sufficiently salty.
“If you want something quicker…
In this case, skip the emulsification and hard-boiled eggs step: blend the tuna, capers, and anchovies, then mix the resulting blend with 200-250 grams of mayonnaise (preferably homemade) and adjust the consistency with a bit of cooking juices or broth if necessary.”
Plating.
Once the meat is cold, proceed to slice it into very thin slices, by hand or with a slicer.
Arrange the slices on a serving plate and spread the sauce over the surface.
That’s how we bring to the table our delicious old-fashioned veal with tuna sauce!
Serve the dish with some fresh parsley leaves, lemon slices, and accompany it with capers.
Enjoy your meal.

Tips

Temperature Check: If you have a kitchen thermometer, the best way to ensure the meat is pink and tender is to reach an internal temperature of 136°F – 140°F. Once this temperature is reached, the meat is ready to be removed from the oven.

It is essential to let the roast cool completely (even for several hours in the fridge) before slicing it.

This not only facilitates cutting but allows the meat to reabsorb its juices.

Alternative to Veal: If you want a more economical yet equally flavorful option, you can replace the veal round with turkey breast or pork loin.

The cooking time for these cuts will be slightly shorter.

Curiosities

If you want an even creamier sauce and don’t want to waste anything, add one or two tablespoons of the cooking juices of the meat to the blender along with the sauce ingredients.

Storage

Veal with Tuna Sauce is excellent prepared in advance.

It keeps in the refrigerator for 3-4 days in an airtight container, preferably with the sauce already spread on top, or kept separate for longer shelf life.

Notes

The skewer test (The most reliable method)
Take a long skewer (those for skewers) and insert it into the thickest part of the meat, reaching the heart. Pull it out and observe the liquid that comes out by pressing lightly near the hole:

Red/bloody liquid: The meat is still raw inside. It needs to cook longer.
If light pink: It is PERFECT. It’s the “medium” cooking you were looking for: tender and juicy. Remove immediately from the fire!
Transparent/white liquid: The meat is well cooked. If you like it tender, remove immediately, you’re at the limit. No liquid: The meat is overcooked (and probably dry).

2. The touch test (By pressing the meat)
While it cooks, press the roast’s surface with a spoon or finger (be careful not to burn yourself). The meat’s texture changes with heat:
Soft and yields a lot: It is still raw.
Elastic (yields a bit but springs back): It is cooked just right (medium). It resembles the texture you feel if you touch the tip of your nose.
Hard and rigid: It is overcooked.

3. The time rule (Culinary math)
For a veal roast of that size (2.6 – 3.3 lbs), calculate about 20-25 minutes of cooking for every 500g of meat.
Example for 3.3 lbs:
First 500g = 25 min
Second 500g = 25 min
Third 500g = 25 min
Total: about 1 hour and 15 minutes.

Recommended Wine

Roero Arneis DOCG (Piedmont): It is the quintessential territorial pairing. Offers floral and fruity aromas, but has enough body and freshness to withstand the intense flavor of the sauce without overpowering the meat.

Gavi DOCG / Cortese di Gavi (Piedmont): An excellent alternative Piedmontese choice. Fresh, mineral, and dry wine, with citrus notes that cut through the richness of the dish.

Vermentino (Liguria/Sardinia): If you want to step out of Piedmont, choose a Vermentino (from Gallura or Liguria). It is savory, intense, and fresh, a perfect match for a “land and sea” dish.

Tips for Other Recipes

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