Veal with tuna sauce, Estonian style
5 servings
60 minutes
Veal with Estonian-style tuna sauce is an exquisite dish embodying Estonia's culinary traditions. Its roots trace back to European gastronomy, where juicy meat harmonizes with delicate creamy and fish notes. Boiled veal gains incredible tenderness from slow cooking in white wine with vegetables and spices. The spicy sauce made from tuna, capers, and parmesan highlights the rich flavor of the meat, adding a special depth. The dish is served in layers with rustic bread and fresh arugula dressed with olive oil and lemon. It is not just a treat but a true gastronomic adventure that combines tenderness, spiciness, and refreshing greenery. An ideal choice for a festive dinner or gourmet enjoyment!
1
Boiled veal: place the veal in a pot, add white wine and water to cover the meat. Add some sautéed onions, carrots, and garlic. Cook on low heat at about 67 degrees.
- Veal: 1 kg
- Dry white wine: 0.5 l
- Water: 0.5 l
- Onion: to taste
- Carrot: to taste
- Garlic: to taste
2
Tuna sauce: mix mayonnaise and canned tuna. Add capers and grated parmesan. Blend and add a little lemon juice.
- Mayonnaise: 200 g
- Canned tuna in its own juice: 100 g
- Capers: 30 g
- Grated Parmesan cheese: 2 tablespoons
- Lemon: 0.3 piece
3
Slice the chilled veal and bread into thin slices. Layer sauce, veal, and bread to make two layers. Top with a mound of arugula mixed with olive oil, lemon juice, and salt. Garnish with capers and a slice of lemon.
- Veal: 1 kg
- Country bread: 6 pieces
- Arugula: to taste
- Olive oil: 20 ml
- Lemon: 0.3 piece
- Salt: to taste
- Capers: 30 g