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🍽️ Creamy tuna sauce on veal slices

696 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 0.5 stalk leek
• 500 ml dry white wine (alcohol-free)
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp peppercorns
• salt
• 500 g veal knuckle
• 2 egg yolks (hard-boiled)
• 150 g tuna in its own juice (can; drained weight)
• 3 anchovy fillets
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 3 tbsp olive oil
• pepper (from the mill)
• 1 organic lemon
• 2 tbsp capers
• 1 baguette

Instructions

1. 1. Rinse the carrot thoroughly under running water.
2. 2. Dry the carrot with a cloth.
3. 3. Peel the carrot completely.
4. 4. Remove the ends from the leek.
5. 5. Wash the leek thoroughly as well.
6. 6. Cut the carrot and leek into small pieces.
7. 7. Place the cut vegetables into a pot.
8. 8. Pour about 125 milliliters of water into the pot.
9. 9. Add white wine to the pot.
10. 10. Add vegetable broth as needed.
11. 11. Add a bay leaf to the liquid.
12. 12. Add peppercorns.
13. 13. Bring the broth to a boil over medium heat.
14. 14. Season the liquid with salt.
15. 15. Rinse the veal briefly.
16. 16. Pat the meat dry with kitchen paper.
17. 17. Place the veal into the hot broth.
18. 18. Make sure the meat is completely submerged.
19. 19. Pour more broth if necessary.
20. 20. Cook the meat over low heat for about 90 minutes.
21. 21. Let the meat cool down in the broth.
22. 22. Take the hard-boiled egg yolks out of the eggs.
23. 23. Place the egg yolks into a blender.
24. 24. Add canned tuna to the blender.
25. 25. Add anchovies to the blender.
26. 26. Add mayonnaise to the blender.
27. 27. Puree the ingredients roughly.
28. 28. Pour lemon juice into the mixture.
29. 29. Add olive oil.
30. 30. Take some of the warm meat broth.
31. 31. Pour the broth into the blender.
32. 32. Continue blending the sauce.
33. 33. Stop when the sauce is creamy.
34. 34. Season the sauce with salt.
35. 35. Season the sauce with pepper.
36. 36. Take the cooled veal out of the broth.
37. 37. Dry the meat again.
38. 38. Cut the meat across the grain.
39. 39. Cut thin slices from the meat.
40. 40. Place the meat slices on plates.
41. 41. Drizzle the tuna sauce over the meat.
42. 42. Rinse a lemon with hot water.
43. 43. Dry the lemon.
44. 44. Slice the lemon.
45. 45. Garnish the dish with capers.
46. 46. Place lemon slices on the meat.
47. 47. Serve the Vitello Tonnato with baguette.

Nutrition per serving

• kcal: 696
• Protein: 44 g · Fett/Fat: 27 g · Carbs: 46 g