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Veal with Tuna Sauce

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Veal with Tuna Sauce
PROTEIN: 32.0g
FAT: 34.0g

Ingredients for 6 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

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

2. Add veal and marinate in refrigerator for 12 hours or overnight

3. PLACE veal and marinade mixture in a 5-quart stock pot

4. Add enough water to cover veal

5. BOIL veal mixture for 45 minutes to 1 hour or until tender

6. Remove from stock, reserving stock for tuna sauce, if needed

7. Let cool

8. JUICE lemon to yield 2 tablespoons lemon juice

9. PLACE tuna, capers, lemon juice, eggs, olive oil, remaining anchovy fillets and salt and pepper in a food processor or blender

10. Process until smooth

11. If too thick add ½ cup veal stock and lemon juice; adjust amount of juice to taste

12. SLICE veal into very thin slices

13. Place on platter; cover with sauce

14. Garnish with additional capers and chopped pickles, if desired