UNITED VEAL AND TUNA IN SAUCE


UNITED VEAL AND TUNA IN SAUCE

 Adriana Angelieri
  • Difficulty: 2
  • Cost: 2
  • Preparation: 2
  • Doses: 4

This recipe is by Jan Dahdji and belongs to the Italian National Cuisine Cookbook.

INGREDIANTS

  • 500 gr veal fillet
  • 1/2 chopped onion
  • 1 chopped carrot
  • 1/2 tin of tuna in oil
  • 2 chopped anchovies
  • 1 egg white
  • 1 lemon (juice and zest)
  • handful of Pantelleria PGI capers
  • rocket
  • 1/2 lt white wine
  • balsamic vinegar of Modena
  • 1/2 dl extra virgin olive oil
  • sprig parsley
  • 2 cloves
  • pepper
  • salt

INSTRUCTIONS

  1. Put the fillet in a saucepan with the white wine, carrot, onion and cloves. Let them macerate in the refrigerator for 24 hours.
  2. After this time, remove the liquid and brown the fillet on both sides in a pan. Let it cool, add salt and pepper.
  3. Cut the fillet into thin slices.
  4. Prepare a mayonnaise with the egg whites and extra virgin olive oil.
  5. Add the tuna, capers, anchovies, a little white wine, the juice and grated rind of the lemon. Salt and pepper.
  6. Spread the fillet slices on a plate, add a pinch of salt and pepper. Decorate with the sauce, rocket, balsamic vinegar and chopped parsley.

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