You are here

Cold Veal In Tuna Fish Sauce

Italian.Chef's picture
Cold Veal In Tuna Fish Sauce has a divine taste. Cold Veal In Tuna Fish Sauce gets its taste from veal mixed with seafood sauce and vegetables. Cold Veal In Tuna Fish Sauce is inspired by many restaurants across world.
Ingredients
  Veal roast boned 3 Pound, firmly tied (1 Whole From Top Round / Shoulder)
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Onion 1 , sliced
  Canned tuna fish in olive oil 7 Ounce (1 Can)
  Flat anchovy fillets 4
  Capers 3 Tablespoon
  Dry white wine 2 Cup (32 tbs)
  Lemon slices 4
  Chopped parsley 1 Tablespoon
  Lemon 1 , juiced
  Olive oil 3⁄4 Cup (12 tbs)
  Mayonnaise 2 Cup (32 tbs)
Directions

Trim fat from veal.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add veal, carrot, celery, onion and wine.
Cover pan and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Place meat and broth in a large bowl.
Cover and refrigerate 3 to 4 hours.
Prepare Tuna Fish Sauce.
Cut cold veal into thin slices.
Smear bottom of a large platter with Tuna Fish Sauce.
Arrange veal slices, slightly overlapping, on top of sauce.
Cover veal with remaining sauce.
Cover platter and refrigerate overnight.
When ready to serve, garnish with lemon slices, capers and parsley.
Tuna Fish Sauce: Put tuna fish, anchovies, capers, lemon juice and oil in a blender or food processor.
Process to a fine paste.
If sauce is too thick, add a few tablespoons veal broth.
Combine tuna fish mixture and mayonnaise in a small bowl; mix well.
Refrigerate until ready to use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling

Rate It

Your rating: None
4.25
Average: 4.3 (18 votes)