The sauce for veal with tuna (also known as tuna sauce) is a typical Italian cuisine preparation and despite the name it can be used in many preparations, not only to prepare the classic veal with tuna! There are two schools of thought for preparing this recipe, here we will see the quick version with homemade mayonnaise.
If you like sauces, don’t forget to check out other typical Italian dressings like
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 153.75 (Kcal)
- Carbohydrates 10.77 (g) of which sugars 0.50 (g)
- Proteins 14.97 (g)
- Fat 5.19 (g) of which saturated 0.66 (g)of which unsaturated 2.34 (g)
- Fibers 1.41 (g)
- Sodium 261.80 (mg)
Indicative values for a portion of 100 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 2 people
- 3/8 cup mayonnaise
- 2.8 oz tuna in oil
- 3 fillets marinated anchovies
- 1 tsp pickled gherkins
Tools
- 1 Bowl
- 1 Spoon
- 1 Blender
Method
As anticipated, there are two ways to make the sauce for veal with tuna:
– with mayonnaise
– without mayonnaise (original recipe with hard-boiled eggs)
The recipe with mayonnaise is certainly the most widespread version. The recipe for tuna sauce without mayonnaise requires the use of hard-boiled eggs.
If you like the idea, I recommend making homemade mayonnaise with a blender, it takes just a few seconds and is very good, otherwise you can use the ready-made one.
Put the tuna in a bowl and crumble it with a fork until completely shredded.
Put the shredded tuna in a blender or in an immersion blender’s cup, add all the ingredients and half of the mayonnaise.
Blend the mixture until you get a thick cream, if necessary add a tablespoon of water to make the cream softer and smoother.
Here it depends on your personal taste, I like a very velvety and creamy sauce for veal with tuna, so I blend everything well to combine the flavors. For a coarser result, you can blend the ingredients less.
Combine the blended mixture with the rest of the mayonnaise and gently mix the ingredients.
Your sauce for veal with tuna with mayonnaise is ready!
Storage:
The sauce tends to oxidize and dry quickly in the refrigerator, the taste remains good for a couple of days but I recommend preparing it shortly before using it. If you don’t have the time, a trick is to put plastic wrap in contact with the sauce for veal with tuna, this way it will oxidize less and not dry out.
Serving Tips:
You can use the tuna sauce by spreading it on a sandwich or on a slice of veal, or create mounds with a spoon (as in the photo), this way the plating will be more elegant and modern
