Veal in Tuna Sauce
Description
Suitable for both holidays and everyday meals. I decided to experiment for myself, but every Italian knows this traditional appetizer. Find out for yourself too. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse the veal. Cut it in half lengthwise. Wrap each piece in plastic wrap. Tie with kitchen twine.
- 2
Step 2
Bring the broth to a boil. Add our “sausages” to it and immediately turn off the heat. Leave the veal covered for 3–4 hours.
- 3
Step 3
Then remove the meat from the plastic wrap and let it cool.
- 4
Step 4
Now make the sauce. Mix the yolks with salt, mustard, and pepper. Slowly pour in the oil, whisking constantly.
- 5
Step 5
When the sauce is thick, add the anchovies, tuna, vinegar, pepper, and cream. Continue stirring.
- 6
Step 6
Then add a spoonful of meat broth and whisk until smooth and uniform. Refrigerate the sauce.
- 7
Step 7
Cut the meat into slices. Pour the sauce over them.
- 8
Step 8
You can add herbs and capers to the appetizer, or eat it as is.