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🍽️ Veal with Tuna Sauce

297 kcal · 30 min · 4 servings

Ingredients

• 400 g veal fillet
• 1 small carrot
• 1 stalk celery
• 0.5 fennel bulb
• 100 g small onions (2 small onions)
• 1 bay leaf
• 2 sprigs tarragon
• 1 small clove garlic
• 8 peppercorns
• salt
• 500 ml dry white wine
• 270 g tuna in its own juice
• 0.5 lemon
• 150 g yogurt (0.3% fat)
• 100 g sour cream
• pepper
• 1 shallot
• 250 g tomatoes (3 tomatoes)
• 4 basil leaves
• 25 g capers (drained weight)
• 1 tsp red wine vinegar
• 1 tbsp olive oil

Instructions

1. 1. Remove all sinews from the veal fillet.
2. 2. Wash the carrots, celery, fennel, and onions.
3. 3. Cut the vegetables into very fine cubes.
4. 4. Place the chopped vegetables, a bay leaf, tarragon stems, a peeled garlic clove, peppercorns, and some salt into a large pot.
5. 5. Add the veal meat to the pot.
6. 6. Pour in white wine and enough water to just cover the meat.
7. 7. Remove the meat from the pot.
8. 8. Bring the liquid in the pot to a boil.
9. 9. Let the liquid boil for 15 minutes.
10. 10. Put the meat back into the liquid.
11. 11. Let the mixture come back to a boil briefly.
12. 12. Reduce the heat to medium and cook the meat for about 18 minutes just below the boiling point.
13. 13. Remove the meat from the pot.
14. 14. Place the meat on a plate and let it cool.
15. 15. Drain the tuna well.
16. 16. Squeeze a lemon.
17. 17. Measure out 1 tablespoon of lemon juice.
18. 18. Mix yogurt, sour cream, and the lemon juice until smooth.
19. 19. Season the sauce with salt and pepper.
20. 20. Take 3/4 of the tuna and mix it into the sauce.
21. 21. Stir everything into a smooth sauce.
22. 22. If the sauce is too thick, add some of the strained cooking liquid.
23. 23. Peel a shallot.
24. 24. Cut the shallot into thin rings.
25. 25. Wash the tomatoes.
26. 26. Score the tomatoes crosswise with a kitchen knife.
27. 27. Pour boiling water over the tomatoes briefly.
28. 28. Shock the tomatoes with cold water.
29. 29. Remove the skin from the tomatoes.
30. 30. Quarter the tomatoes.
31. 31. Cut the tomatoes into cubes.
32. 32. Wash the basil.
33. 33. Pluck the basil leaves off the stems.
34. 34. Cut the basil leaves into thin strips.
35. 35. Drain the capers.
36. 36. Chop the capers coarsely.
37. 37. Take the remaining tuna.
38. 38. Mix the remaining tuna with the basil, capers, red wine vinegar, and olive oil.
39. 39. Slice the cooled meat into thin slices.
40. 40. Arrange the meat slices slightly overlapping on a plate.
41. 41. Season the meat with coarse pepper.
42. 42. Distribute the tomato-caper mixture over the meat.
43. 43. Drizzle the tuna sauce over the dish.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 297
• Protein: 42 g · Fett/Fat: 11 g · Carbs: 5 g