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Veal With Tuna Sauce

  Veal 3 Pound (1 1/2 Kilogram)
  Lemon juice 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Anchovy sauce 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaves 2
  Onion 1⁄2 , sliced
  Cloves 2
  Tuna 6 Ounce (175 Gram, Cooked Or Canned)
  Anchovy sauce 1 1⁄2 Tablespoon
  Capers 1 Tablespoon, chopped
  Lemon juice 2 Tablespoon
  Pepper 1⁄2 Teaspoon, ground
  Salt 1⁄2 Teaspoon
  Mayonnaise 1⁄2 Cup (8 tbs)

Tie veal together with a string and place in a casserole.
Combine lemon juice, water, anchovy sauce, salt and pepper; pour over meat.
Add bay leaf, sliced onion and cloves.
Cover and bake 2-2 1/2 hours at 150°C (300°F) and leave in stock until cold.
Prepare sauce by finely mashing tuna with a fork and combining with anchovy sauce, chopped capers, lemon juice, freshly ground black pepper, salt and mayonnaise.
Take veal out of stock, remove string and pour over sauce.
Refrigerate overnight.
Serve sliced covered with sauce and garnished with parsley and olives.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3347 Calories from Fat 1973

% Daily Value*

Total Fat 220 g338.4%

Saturated Fat 62.9 g314.4%

Trans Fat 0 g

Cholesterol 1223.2 mg407.7%

Sodium 7704.9 mg321%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.7 g10.7%

Sugars 8.1 g

Protein 296 g591.8%

Vitamin A 77.5% Vitamin C 128.5%

Calcium 36.9% Iron 17.5%

*Based on a 2000 Calorie diet


Veal With Tuna Sauce Recipe