🍽️ Creamy Veal Slices with Tuna Sauce

Name: Creamy Veal Slices with Tuna Sauce
Total time: 30 min
Yield: 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

696 kcal · 30 min · 4 servings

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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. Wash the carrot under running water and pat it dry.
2. Peel the carrot and cut it into small pieces.
3. Wash the leek thoroughly and remove the tough ends.
4. Cut the leek into small pieces as well.
5. Place the cut vegetables into a pot.
6. Pour in about 125 milliliters of water and some white wine.
7. Add vegetable stock until the vegetables are covered.
8. Add a bay leaf and some peppercorns to the liquid.
9. Bring the broth to a boil over medium heat.
10. Season the liquid with salt.
11. Wash the veal and pat it dry with a kitchen towel.
12. Place the meat into the hot broth.
13. Make sure the meat is completely covered with liquid.
14. Add more stock if necessary.
15. Cover the pot and let the meat cook on low heat for about 90 minutes.
16. Let the meat cool down in the broth.
17. Remove the hard-boiled egg yolks from the eggs.
18. Place the egg yolks, tuna, and anchovy fillets into a blender.
19. Puree the ingredients roughly.
20. Add lemon juice and olive oil.
21. Pour in some of the meat broth.
22. Blend the sauce further until it is creamy and smooth.
23. Season the sauce with salt and pepper to taste.
24. Remove the cooled veal from the broth.
25. Pat the meat dry.
26. Slice the meat thinly across the grain.
27. Place the meat slices on plates.
28. Drizzle the tuna sauce over the meat.
29. Wash a lemon under hot water and pat it dry.
30. Cut the lemon into thin slices.
31. Garnish the dish with capers and lemon slices.
32. Serve the Vitello Tonnato with baguette.

Nutrition per serving

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