Vitello Tonnato (veal in tuna sauce)

Name: Vitello Tonnato (veal in tuna sauce)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Celery Tuber; 250 g Carrot; 2 Onions; 1 Garlic clove; 1/2 l dry white wine; 2 Bay leaves; 800 g Veal (from the nut or topside); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tin(s) (150 g net) Tuna fillets in oil; 2 TABLESPOONS small capers; 4 TABLESPOONS mayonnaise; 7-10 Tbsp a few squirts of lemon juice; 2 stem(s) flat leaf parsley; 7-10 Tbsp pink berries; 7-10 Tbsp Caper apples and lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Celery Tuber
250 g Carrot
2 Onions
1 Garlic clove
1/2 l dry white wine
2 Bay leaves
800 g Veal (from the nut or topside)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tin(s) (150 g net) Tuna fillets in oil
2 TABLESPOONS small capers
4 TABLESPOONS mayonnaise
7-10 Tbsp a few squirts of lemon juice
2 stem(s) flat leaf parsley
7-10 Tbsp pink berries
7-10 Tbsp Caper apples and lemon

Directions

1
Peel, wash and cut the celery and carrots into large pieces. Peel and quarter onions and garlic. Put prepared ingredients, wine, bay leaf and veal in a pot. Cover with water.
2
Season with salt and pepper, bring to the boil briefly and simmer covered for about 50 minutes. Let 75-100 ml of the stock cool down. For the sauce drain the tuna. Add 1/2 tablespoon capers, stock and mayonnaise and puree.
3
Season to taste with salt, pepper and lemon juice. Wash parsley, cut 4 leaves into fine strips. Cut the roast thinly and serve in portions with the sauce. Sprinkle with remaining capers, parsley strips and pink berries.
4
Serve garnished with parsley leaves, caper apples and lemon.