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🍽️ Tender Veal with Creamy Tuna and Capers Sauce

562 kcal · 30 min · 4 servings

Ingredients

• 400 g Veal Knuckle
• 150 ml White Wine
• 1 small stalk Leek
• 1 small Carrot
• 1 small Onion
• 1 Bay Leaf
• 100 Tuna in its own juice
• 2 Anchovy Fillets
• 1 fresh Egg Yolk
• 2 tbsp Capers
• Lemon (Juice)
• 1 tbsp White Wine Vinegar
• 150 ml Olive Oil

Instructions

1. 1. Rinse the veal under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Clean the leek and the carrot.
4. 4. Wash the vegetables well.
5. 5. Cut the leek and the carrot into small cubes.
6. 6. Peel the onion.
7. 7. Chop the onion finely.
8. 8. Add the wine, the chopped vegetables, the onion cubes, and the bay leaf to a bowl.
9. 9. Place the meat in the marinade.
10. 10. Let the meat marinate overnight in the refrigerator.
11. 11. Take the meat out of the marinade the next day.
12. 12. Place the meat in a pot.
13. 13. Cover the meat with water and the marinade.
14. 14. Bring everything to a boil.
15. 15. Season the meat lightly with salt.
16. 16. Let the meat simmer gently over low heat for about 1 hour.
17. 17. Put the tuna, anchovy fillets, egg yolk, 1 tablespoon of capers, lemon juice, and vinegar into a blender.
18. 18. Puree the ingredients until smooth.
19. 19. Add the oil gradually while blending.
20. 20. Continue mixing until a creamy sauce forms.
21. 21. Season the sauce with salt and pepper.
22. 22. Slice the cooked meat into thin pieces.
23. 23. Serve the meat with the sauce.
24. 24. Sprinkle the remaining capers on top.

Nutrition per serving

• kcal: 562
• Protein: 45 g · Fett/Fat: 45 g · Carbs: 5 g