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Cold Veal with Tuna Sauce
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Source: https://recipheon.com/en/recipes/snacks/cold-veal-with-tuna-sauce
About this recipe
This Italian appetizer pairs thin slices of chilled veal with a creamy tuna sauce. The lean meat simmers gently in broth with vegetables, then chills thoroughly so it can be cut into thin, even slices. In this version, the sauce is made with tuna, anchovies, capers and whole hard-boiled eggs, without raw mayonnaise. A little lemon balances the saltiness of the fish, while broth from cooking the veal gives the sauce a flowing consistency without diluting its character. Slice the meat across the grain and spread the sauce evenly so it coats every slice. The dish needs several hours of chilling: plan ahead and serve it cold, adding the capers at the end.
Ingredients
Veal, broth and sauce
800 g raw lean veal eye of round from the hind leg, in one boneless piece, weighed after removing membranes and external fat
3000 ml water, used in stages to cook the veal and cook and cool the eggs; most is poured off, while 100 ml of the resulting broth goes into the sauce
100 g raw peeled carrot, weighed after trimming, for the broth; not served after straining
60 g raw celery stalk without leaves, weighed after trimming, for the broth; not served after straining
100 g raw peeled yellow onion for the broth; not served after straining
1 dried bay leaf for the broth, removed after cooking
6 whole black peppercorns for the broth, removed after cooking
12 g fine salt for the broth; some remains in the liquid that is poured off
2 raw medium chicken eggs, about 100 g without shells, to be hard-boiled
160 g ready-to-eat canned tuna in olive oil, drained fish weight; the packing oil is not served
20 g ready-to-eat salted, cured anchovy fillets in olive oil, drained weight; the packing oil is not served
25 g caper buds in brine, drained weight, used in stages; the brine is not served
30 ml olive oil for the sauce, all retained in the dish
20 ml freshly squeezed lemon juice without seeds
Steps
Choose an even, compact piece of veal eye of round about 7 cm in diameter. Remove the membranes and external fat, then weigh out the specified amount of meat. Cut the carrot, celery and onion into large pieces. Place the meat in a fairly narrow pot that holds it without bending, and add the vegetables, bay leaf, peppercorns and salt.
Pour in 2000 ml water to cover the meat; choose the pot size accordingly. Heat for about 15–20 minutes until it reaches a gentle simmer, skimming foam from the surface. Reduce the heat, cover with the lid slightly ajar and cook for about 60–70 minutes from the start of the gentle simmer. The liquid should barely simmer, without vigorous bubbling. The meat should feel tender when pierced but retain the compact shape needed for slicing.
While the veal cooks, place the eggs in a small saucepan and add 500 ml water. Bring to a boil and simmer gently for 10 minutes. Transfer the eggs to a bowl with the remaining 500 ml cold water and leave for about 10 minutes, then peel. The whites and yolks should be completely set. Cover the peeled eggs and refrigerate, and pour off both portions of water used for the eggs.
Transfer the cooked meat to a clean, shallow dish. Strain the broth and measure out 100 ml into a small container for the sauce. Pour off the remaining broth and discard the strained vegetables and seasonings. Leave the meat and measured broth for about 30 minutes, until they stop steaming heavily, then cover and refrigerate while still warm. Do not cool the whole pot on the counter. Chill for at least 3 hours, until the meat is completely cold and firm and the broth is cold.
Drain the tuna, anchovies and capers; do not add the packing oil or brine. Set aside 10 g capers for finishing and keep them in the refrigerator. Place the tuna, anchovies, remaining 15 g capers and chilled eggs in a tall container, using all the whites and yolks. Add the lemon juice, measured olive oil and all 100 ml cold broth, then blend with an immersion blender into a smooth, creamy sauce that falls from a spoon in a broad ribbon. Stop the blender before lifting the blade attachment; cover and refrigerate the sauce while you slice the meat.
AI-generated Take out the thoroughly chilled veal and pat its surface dry. Using a sharp, long-bladed knife, cut across the grain into even slices about 2–3 mm thick. Use calm, long strokes without jerking the knife so the slices stay whole.
AI-generated Arrange the slices on a wide platter, overlapping them slightly without piling them high. Spread all the sauce evenly over the meat, working it between the overlapping edges as well. The sauce should coat the thin slices and should not form a separate puddle beside them.
AI-generated Cover the platter and refrigerate for at least 1 hour so the meat and sauce come together. Just before serving, scatter all the reserved capers over the top. Serve cold, taking the dish out of the refrigerator only when ready to serve.
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