Veal With Tuna Sauce

Veal With Tuna Sauce

Veal With Tuna Sauce

Veal With Tuna Sauce

Veal With Tuna Sauce

Veal With Tuna Sauce

A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management Schoolof Bellinzona).
Total Time 3 hrs
Course TICINO
Servings 10

Ingredients
  

Meat

  • 1.6 kg boneless veal shoulder
  • 5 cl peanut oil
  • Salt and pepper

Tuna sauce

  • 400 g canned tuna, drained
  • 20 g canned anchovy fillets, drained
  • 10 g fine canned capers, drained
  • 20 g mustard
  • 1 cl lemon juice
  • 2 dl cold Hügli meat broth
  • Salt and pepper
  • 400 g mayo

Garnish

  • 10 g flat leaf parsley
  • 5 g semi-strong paprika
  • 10 g fine canned capers, drained
  • 20 g canned anchovy fillets, drained

Instructions
 

Veal with tuna

  • Season the meat well;
  • Heat the oil in a rotisserie;
  • Brown the meat on all sides;
  • Finish cooking the roast in the oven for about 2 hours at lowtemperatures (80 °C) like a roastbeef;
  • Blend all the ingredients for the tuna sauce and adjust the densitywith the cold broth;
  • Get the taste right;
  • Let the roast cool;
  • Slice the roast and arrange the slices of meat on a plate.

Plating up

  • Cover the meat with the tuna sauce;
  • Garnish with anchovies, sprinkle with paprika and curly parsley.

Notes

Features
  • Dish Meat – Veal
  • Typical product Local meat – 0 Km
  • Suitable in Summer – Dinner with friends
Tips
  1. For organizational purposes it is advisable to cook the veal the day before;
  2. The amount of broth may vary depending on the desired consistency;
  3. A good rule of thumb is to measure the core temperature of the roast and reach 58 °C rather than rely on the cooking time.
Keyword Veal With Tuna Sauce
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