Veal with tuna cream
6 servings
20 minutes
Veal with tuna cream is an exquisite dish rooted in European cuisine, including German cooking. The combination of tender boiled veal and a creamy sauce made from tuna, anchovies, and capers creates a harmony of flavors: the meat remains juicy while the cream adds a refined zest. A light lemon note and rich olive oil aroma make the taste rich yet balanced. This dish is perfect for serving cold, making it an excellent option for summer dinners or festive appetizers. Its exquisite flavor and simplicity of preparation make it a favorite among gourmets who appreciate elegance and the traditions of European gastronomy.
1
Boil the meat for 1.5 hours with onion, carrot, bay leaf, and salt. Cool down.
- Veal: 1.5 kg
- Salt: to taste
2
Mash the tuna with a fork and transfer it to a blender, adding 1 egg, 2 yolks, capers, anchovies, and lemon juice. Blend, occasionally adding olive oil.
- Canned tuna in oil: 170 g
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
- Capers: 1 tablespoon
- Anchovies: 2 pieces
- Lemon juice: 1 tablespoon
- Olive oil: 150 ml
3
Slice the cold meat into very thin slices and arrange on a plate. Pour the resulting cream over it.
- Veal: 1.5 kg
4
Serve cold.
