← All recipes

🍽️ Veal loin with creamy tuna and caper sauce

397 kcal · 30 min · 4 servings

Veal loin with creamy tuna and caper sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrot and clean the leek. Wash the vegetables thoroughly.
  2. 2. Cut the carrot and leek into small pieces.
  3. 3. Place the cut vegetables into a large pot.
  4. 4. Pour about 500 milliliters of water, the white wine, the vegetable broth, the bay leaf, the peppercorns, and a pinch of salt into the pot.
  5. 5. Bring the liquid to a boil.
  6. 6. Wash the veal and pat it dry with a kitchen towel.
  7. 7. Place the meat into the boiling broth.
  8. 8. Make sure the meat is completely covered with liquid. If necessary, add a little more broth.
  9. 9. Cover the pot and let the meat cook on low heat for about 50 minutes.
  10. 10. Let the cooked meat cool down in the pot.
  11. 11. Boil the eggs for about 10 minutes until hard-boiled.
  12. 12. Rinse the eggs under cold water to loosen the shell.
  13. 13. Peel the cooled eggs.
  14. 14. Halve the eggs and carefully remove the yolks.
  15. 15. Use the egg whites for another purpose.
  16. 16. Place the yolks, the tuna, the anchovy fillets, 2 tablespoons of capers, and the mayonnaise into a blender.
  17. 17. Blend the ingredients into a smooth mixture.
  18. 18. Stir in the lemon juice, the olive oil, and a little of the meat broth into the mixture.
  19. 19. Continue mixing until the sauce has a creamy consistency.
  20. 20. Season the sauce with lemon juice, salt, and pepper.
  21. 21. Slice the cooled veal into thin slices.
  22. 22. Place the meat slices on the plates.
  23. 23. Pour the tuna sauce over the meat.
  24. 24. Sprinkle the dish with the remaining 2 tablespoons of capers.
  25. 25. Garnish the dish with halved lemon slices if desired.

Nutrition per serving