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Wednesday, December 19, 2012,1:23 AM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
3 hours

Cooking Time :
2 hours

Preparation Method :

  • Sauce: Put the egg yolks in a bowl and beat with a wooden spoon until thoroughly blended. Beat in the olive oil, drop by drop Very Vigorously.
  • When the mayonnaise begins to thicken, add a few drops of lemon juice to dilute the mixture.
  • Beat it again by adding the oil in the same way by adding a few drops of lemon juice each time the mayonnaise becomes very thick.
  • Continue in the same way until half the oil has been absorbed and the mayonnaise is very thick and pale.
  • Still beating constantly, add the remaining oil ,lemon juice in a steady trickle , scraping down the sides of the bowl occasionally. Season it with salt and pepper.
  • Put the veal in a large saucepan. Pour in the wine then add carrot, onion, celery, cloves and bay leaves to it.
  • Season with salt and pepper. Add some chicken stock if necessary, just to cover the meat.
  • Cover the pan, bring it to boil, lower the heat and simmer until the veal is cooked right through when tested with a fine skewer or for about 1 ½ hours .
  • Remove the pan from the heat and leave until the veal is just cool enough to handle.
  • Untie the veal and replace in the cooking liquid to cool completely (about 1 ½ hours). Do not refrigerate.
  • When the veal has cooled completely, remove it from the cooking liquid and drain well. Skim the cooking liquid and measure out.
  • Pass the tuna with its oil through a fine metal sieve and mix it into the mayonnaise.
  • Add the capers and cooking liquid. Mix well to make a thin sauce of coating consistency.
  • Carve the veal into very thin slices. Arrange the slices on a serving platter and pour the tuna mayonnaise sauce evenly over them.
  • Garnish with lemon slices and parsley sprigs and serve.


  • 1 kg Ham of veal, (boned, rolled and tied)
  • 750 ml bottle dry white Italian wine
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 2 cloves
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • Chicken stock

For the sauce

  • 2 egg yolks, at room temperature
  • 150 ml Cooking oil
  • 1 tablespoon lemon juice
  • 200 grams tuna in oil
  • 1 teaspoon capers, drained, rinsed and finely chopped

To garnish

  • Lemon slices
  • Parsley sprigs

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