Veal with Tuna Sauce and Mayonnaise is a variant of the classic vitel tonné. A recipe that requires little effort, nor much experience in the kitchen. I had prepared the recipe the old-fashioned way, but being a fan of tangy sauces, I decided to prepare this variant by adding mayonnaise. Veal with mayonnaise can be served as a tasty appetizer, but also as a cold main course to enjoy during summer evenings with friends. Since it can also be prepared in advance, it definitely helps not to have a thousand things to think about at the last minute. And then, why not present it on the Christmas or Easter table? It will not only be appreciated by everyone, but also have a striking effect when served. The veal with mayonnaise is cooked following the traditional Piedmontese recipe, by browning it in a pan, then continuing the cooking in the oven, and adding mayonnaise only after creating the cream with the cooking juices and other ingredients. Let’s see together how to make Veal with Tuna Sauce and Mayonnaise.
If you want to prepare this recipe the old-fashioned way or do not like mayonnaise, you can check out Veal with Tuna Sauce without Mayonnaise
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 504.16 (Kcal)
- Carbohydrates 3.82 (g) of which sugars 2.92 (g)
- Proteins 42.31 (g)
- Fat 33.05 (g) of which saturated 11.09 (g)of which unsaturated 13.91 (g)
- Fibers 0.24 (g)
- Sodium 1,150.25 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Veal with Tuna Sauce and Mayonnaise
- 1.1 lbs veal (eye of round)
- 4.4 oz tuna in oil (drained)
- 1/3 cup white wine
- 2/3 cup milk
- 1.1 oz capers
- 0.7 oz anchovies in oil
- 4 eggs (hard-boiled)
- 1 clove garlic
- 1 tsp salt
- to taste pepper
- 1 tbsp Marsala wine
- 1/6 cup extra virgin olive oil
- 1/6 cup vegetable broth
- to taste pickled caper berries
What You Need for Veal with Tuna Sauce and Mayonnaise
- 1 Pan
- Kitchen Twine
- 1 Small Pan
- 1 Blender
- 1 Knife
- 1 Cutting Board
- 1 Tongs
- Aluminum Foil
- 1 Scissors
Preparation of Veal with Tuna Sauce and Mayonnaise
Get some kitchen twine and tie the roast well, to ensure it maintains its shape during cooking, or have it tied by the butcher who sells it to you.
Put a pan on the heat and pour in a tablespoon of oil, taken from the total, and the peeled garlic clove. Let it heat up and place the roast inside.
Brown on all sides over medium-low heat, and because the meat is roasted rather than boiled, the juices that remain inside will ensure that the roast is softer and tastier.
Drain the tuna from its conservation oil and add it to the meat, along with the anchovies and capers. Deglaze with the white wine only when the tuna appears toasted.
Wait for the wine to reduce a bit, then add the milk. Now the roast must complete its cooking in the oven, which has been preheated to 356°F.
Let the meat cook for a total of 16 minutes. After the first 8 minutes, turn the roast and continue cooking for another 8 minutes.
At this point, the roast will be cooked. Take it out of the oven, cover with aluminum foil, and let it cool completely at room temperature.
While waiting for the roast to cool, place the eggs in a small pan and cover them with cold water. Let them cook for 7-8 minutes, counting from the first boil.
Once cooked, immerse the eggs in a bowl with very cold water, even with ice if available, and shell them.
Take the now cold roast and remove the garlic. Put the cooking juices in the blender jug and start blending, also adding the hard-boiled eggs.
Shortly after, add the remaining oil and Marsala. Continue blending and after a few moments, add the mayonnaise, continuing until you obtain a smooth and homogeneous cream, then place the sauce in the fridge for half an hour to thicken.
Continue working until you obtain a smooth and homogeneous cream, then place the sauce in the fridge for half an hour to thicken.
Serve the Veal with Tuna Sauce and Mayonnaise, putting the cream on top and some pickled caper flowers. Finish with a sprinkle of freshly ground pepper. Enjoy your meal!
