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🍽️ Veal slices with creamy tuna sauce

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. Wash the carrot under running water and pat it dry.
2. 2. Peel the carrot and cut it into small pieces.
3. 3. Wash the leek thoroughly and remove the tough ends.
4. 4. Cut the leek into small pieces as well.
5. 5. Place the chopped vegetables into a pot.
6. 6. Pour about 125 milliliters of water into the pot.
7. 7. Add white wine to the water.
8. 8. Add some vegetable stock to the liquid.
9. 9. Add a bay leaf and some peppercorns.
10. 10. Heat the mixture over medium heat until it boils.
11. 11. Season the broth with salt.
12. 12. Rinse the veal briefly.
13. 13. Dry the meat with a kitchen towel.
14. 14. Place the meat into the hot broth.
15. 15. Make sure the meat is completely covered with liquid.
16. 16. If necessary, add a little more stock.
17. 17. Cover the pot with a lid.
18. 18. Cook the meat over low heat for about 90 minutes.
19. 19. Let the meat cool down in the broth.
20. 20. Take the hard-boiled egg yolks out of the eggs.
21. 21. Place the egg yolks into a blender.
22. 22. Add the tuna from the can.
23. 23. Add the anchovy fillets to the blender.
24. 24. Add the mayonnaise.
25. 25. Puree the ingredients roughly.
26. 26. Add lemon juice to the mixture.
27. 27. Drizzle some olive oil in.
28. 28. Take a small sip of the meat broth and add it to the blender.
29. 29. Blend everything further until the sauce is creamy.
30. 30. Season the sauce with salt and pepper.
31. 31. Take the cooled veal out of the broth.
32. 32. Dry the meat with a cloth.
33. 33. Slice the meat into thin pieces.
34. 34. Cut across the grain of the meat.
35. 35. Place the meat slices on plates.
36. 36. Drizzle the tuna sauce over the meat.
37. 37. Wash the lemon under hot water.
38. 38. Dry the lemon.
39. 39. Cut the lemon into thin slices.
40. 40. Decorate the dish with capers.
41. 41. Place lemon slices on top as decoration.
42. 42. Serve the Vitello Tonnato with baguette.

Nutrition per serving

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