🍽️ Tender Veal with Creamy Tuna and Capers Sauce

Name: Tender Veal with Creamy Tuna and Capers Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g Veal Knuckle; 150 ml White Wine; 2 Bay Leaves; 0.5 tsp Black Peppercorns; 0.5 tsp Salt; 2 Carrots; 1 Onion; 1 Can Tuna (in Brine); 2 Fresh Egg Yolks; 2 tbsp Capers; 1 tbsp Lemon Juice; 100 ml Oil; Salt; Pepper (from the mill); Small Capers; Lemon Wedges

680 kcal · 30 min · 4 servings

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Ingredients

700 g Veal Knuckle
150 ml White Wine
2 Bay Leaves
0.5 tsp Black Peppercorns
0.5 tsp Salt
2 Carrots
1 Onion
1 Can Tuna (in Brine)
2 Fresh Egg Yolks
2 tbsp Capers
1 tbsp Lemon Juice
100 ml Oil
Salt
Pepper (from the mill)
Small Capers
Lemon Wedges

Instructions

1. Preheat the oven to 80 degrees Celsius.
2. Place the veal joint, 1 liter of water, the white wine, the bay leaves, the peppercorns, and the salt in a large casserole pot.
3. Peel the carrots and cut them into large chunks.
4. Peel the onion and chop it roughly.
5. Add the carrots and the onion to the meat in the pot.
6. Place a lid on the pot.
7. Place the pot in the center of the preheated oven and let the meat cook for about 3 to 4 hours.
8. Drain the tuna from the can well.
9. Put the tuna, 1 tablespoon of oil, the egg yolks, and the capers into a blender or a bowl.
10. Blend the ingredients until you have a smooth mixture.
11. Stir the lemon juice into the sauce.
12. Stir in the remaining oil slowly drop by drop until the sauce has the consistency of mayonnaise.
13. Season the sauce finally with salt and pepper.
14. Slice the cooked veal thinly across the grain.
15. Arrange the meat slices on the plates.
16. Pour the tuna and capers sauce over the meat.
17. Garnish the dish with fresh capers and lemon wedges.

Nutrition per serving

kcal: 680
Protein: 52 g · Fett/Fat: 42 g · Carbs: 8 g