Veal in tuna sauce
Instructions
Tie the piece of meat put it in a saucepan, cover with cold water, flavored water with carrot, onion cut in half, the stalk of celery, bunch of parsley garlic clove, add salt and cook for an hour and a half.
Drain the meat from the broth, and let it cool slegatela.
Meanwhile prepare the mayonnaise.
Keep aside from three cucumbers and some capers which you will need to decorate the plate.
Mix the tuna with the remaining chopped gherkins, capers and anchovies.
If you don't have the Blender all chopped very finely with the Crescent.
Add all ingredients to the mayonnaise sauce smoothies, stirring.
Add a bit of lemon.
Cut the meat into slices rather thin and slightly appoggiatele, accavallandole, on a serving dish.
Pour the sauce over the meat ready, roll out the dough with a spatula so as to completely cover the slices of veal and garnish with the remaining capers and sliced cucumbers.
Ingredients and dosing for 4 persons
- 1000 g of calf (baby)
- 200 g of tuna in olive oil
- 1 mayonnaise
- 25 g of capers
- 3 anchovy fillets
- 6 pickles
- 1 onion
- 1 costa of celery
- 1 carrot
- 1 clove of garlic
- 1 sprig of parsley
- Lemon juice
- Salt