Le Ricette

Veal with Tuna Sauce


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Le ricette
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PREPARATION TIME
0 min


Ingredients for 4 people


1 Medium White Onion Roughly Chopped
1 Celery Stalk Chopped
¼ cup Fresh Italian Parsley Chopped
2 Bay Leaves
2 Juniper Berries
750 ML White Wine
10 Black Peppercorns
1/3 cup Dill Pickle Chopped
4 Anchovy Fillets Divided
1 ¼ pound Veal Eye Of Round Roast
1 Fresh Lemon
7 ounces Tuna In Olive Oil
1 tablespoon Caper
4 Eggs Hard Boiled Peeled
½ cup Extra Virgin Olive Oil


Ingredients


tuna
veal

Preparation 0 minutes preparation + 0 minutes cooking

1
Combine onion, celery, parsley, bay leaves, juniper berries, wine, peppercorns, pickles and one anchovy fillet in a large resealable plastic bag and mix well. Add veal and marinate in refrigerator for 12 hours or overnight.

2
 Place veal and marinade mixture in a 5-quart stock pot. Add enough water to cover veal.


3
Boil veal mixture for 45 minutes to 1 hour or until tender. remove from stock, reserving stock for tuna sauce, if needed. Let cool. juice lemon to yield 2 tablespoons lemon juice.


4
Place tuna, capers, lemon juice, eggs, olive oil, remaining anchovy fillets and salt and pepper in a food processor or blender. Process until smooth. if too thick add ½ cup veal stock and lemon juice adjust amount of juice to taste. 


5
Slice veal into very thin slices. place on platter cover with sauce. Garnish with additional capers and chopped pickles, if desired.



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