The Veal with Tuna Sauce is a typical Italian dish from Piedmontese cuisine. The cut of meat to use for this famous dish is the round, a long and thin cut, alternatively, you can use the shoulder. The meat is left to marinate for a couple of hours with white wine and herbs, then boiled with its liquid by putting it strictly in boiling water. Once cooked, let the meat cool, remove the fatty parts, then slice very thinly and cover with a tuna sauce prepared with hard-boiled eggs without mayonnaise.
Recipe updated on 01/16/2022
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: All seasons
- Energy 468.51 (Kcal)
- Carbohydrates 0.07 (g) of which sugars 0.05 (g)
- Proteins 44.48 (g)
- Fat 31.27 (g) of which saturated 10.70 (g)of which unsaturated 14.56 (g)
- Fibers 0.17 (g)
- Sodium 984.00 (mg)
Indicative values for a portion of 191 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
- 1.32 lbs veal (round)
- 1 carrot
- 1 stalk celery
- 2 salted anchovies (desalted)
- 1 sprig rosemary
- 1 onion
- 2 leaves bay leaf
- 4 leaves sage
- 1 clove garlic
- 4 cloves
- 2.11 cups dry white wine
- 1 tsp coarse salt
- 0.85 cup water
- 5 oz tuna in oil (well-drained from oil)
- 3 eggs (hard-boiled)
- 0.70 oz salted capers (desalted)
- 3 salted anchovies (desalted)
- 0.68 oz extra virgin olive oil
- 0.30 cup beef broth (from cooking the veal)
- 10 capers
Tools
- Pot inches.10.24
- Immersion Blender
- Cutting Board
- Electric Knife
Steps
Pour the white wine into a pot, add the herbs, cloves, desalted and boned anchovies, the piece of meat and leave to marinate for 2 hours, turning occasionally. After the time has passed, remove the piece of meat, add the water, the salt and bring to a boil. Immerse the meat and cook over low heat for about 90 minutes. Meanwhile, prepare the tuna sauce. Place the eggs in cold water and cook them for 8-10 minutes. Drain them and cool in cold water, peel them, break them into pieces and put them in a bowl. Add the tuna drained from the oil, anchovies boned and desalted, capers desalted, and oil. Use an immersion blender or regular blender, and add the filtered meat cooking liquid until a creamy sauce is obtained.
Once the meat is cooked and cooled, cut into very thin slices, preferably with an electric knife. As you slice, keep the slices in a plate with the filtered cold broth, so they remain softer. Drain and once arranged on the plate, spread the sauce over each slice of Veal with Tuna Sauce and decorate with capers.
Storage
To store the veal with tuna sauce, it is important that the meat is cooled. If already sliced, just cover with plastic wrap, or I prefer to store it without the tuna sauce which I keep in a sealed container. Store everything in the refrigerator for no more than 2-3 days.
Frequently Asked Questions
Which cut of meat is best to buy for preparing veal with tuna sauce?
For this recipe, the most suitable cut is the round or eye round, a part of the leg that is lean and tender
