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Veal With Tuna Sauce

chef.jackson's picture
Ingredients
  Cold roast veal 1 1⁄2 Pound (Preferably Boneless)
  Thick mayonnaise 1 1⁄4 Cup (20 tbs)
  Canned tuna 7 Ounce, finely mashed with its oil
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Anchovy fillets 8 , finely chopped
  Finely chopped capers 1 Tablespoon (Optional)
  Pepper 1
  Veal stock/Chicken stock 1 Cup (16 tbs)
  Lemon wedges 3 (To Garnish)
  Anchovy fillets 1 Tablespoon (To Garnish)
  Capers 1 Tablespoon (To Garnish)
Directions

MAKING
1) Cut the veal into thin slices.
2) Take a large serving dish and place the slices on it.
3) Combine the mayonnaise, tuna, lemon juice, chopped anchovy fillets, capers and pepper.
4) Dilute this sauce to a cream consistency by adding veal or chicken stock.
5) Spoon over the sauce over the veal and chill.

SERVING
6) Garnish with lemon wedges, anchovy fillets and capers just before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Sauce
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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