veal tuna
Selected by Alois Gnadl for Premium Food
Ingredients
Ingredients for 4 People
- For the veal
- 600 gr of veal eye of round
- 1 carrot
- 1 onion
- 1 celery stick
- 2 garlic cloves
- 6 black peppercorns
- 1 pinch of salt
- 500ml of white wine
- 1.5 lit of water
- For the sauce
- 4 eggs hard boiled
- 1 lemon (Juice only)
- 100 gr of tuna (drained)
- 60 gr of capers (drained)
- 4 anchovies fillet
- Black pepper to taste
- 150 ml of extra virgin olive oil
Instructions
- Marinate the veal, placing the meat in a large saucepan with the carrot , onion, celery , garlic , peppercorns and salt. Pour the white wine over the meat, cover , and leave it for ½ hour to marinate.
- Add the water to the pan, bring to boil and then turn the heat right down. Cover and simmer for 1.30 hours.
- Remove the meat from the liquid and allow to cool completely, in the meantime prepare the sauce.
- Place tuna, capers, anchovy fillet and egg yolks in a blender and mix for 30 seconds.
- Add the lemon juice and blend for another 10 seconds.
- Turn the blender on the lower speed , add the olive oil and let the blender go till the sauce will have the consistency of a cream.
- Slice the meat as thinly as possible and place the slices on a large serving dish.
- Pour the sauce over the top , garnish with the capers.
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