The combination of meat and fish in one dish is not often found in cooking. It will be all the more interesting to cook such an Italian delicacy as veal in sauce with the addition of tuna. This recipe is ideal for a festive table, especially in the winter season, when you especially want a variety of meat dishes.
It is necessary
-
- 400 g veal;
- beef bone with meat;
- half an onion;
- Bay leaf;
- 3 eggs;
- 1 tbsp mustard;
- 1, 5 Art. vegetable oil;
- 100 g canned tuna;
- 50 g anchovies;
- 1 tbsp. cream;
- salt and pepper;
- 1 tbsp balsamic vinegar;
- capers and greens.
Instructions
Step 1
Cook the broth. To do this, take a beef bone with meat, put it in a saucepan of cold water along with half an onion, a few grains of black pepper and a bay leaf. Bring the water to a boil and cook the broth for at least 2 hours, periodically skimming off the foam. Season with salt while cooking. After cooking, strain the broth until it becomes transparent, remove the onions and meat.
Step 2
Take a piece of veal without bones and without fat. Wrap it in heat-treatable plastic wrap. This is necessary for the juice to remain in the meat. Dip this bundle into the broth, reheated to a boil. Cover the pot with a lid and remove from heat after a couple of minutes. Leave the meat like this for about 3 hours.
Step 3
Make the veal sauce. Separate the yolks and transfer to a deep bowl. Add mustard, preferably not Russian, but softer Dijon. Grain is also suitable. Pour salt and pepper into the mixture. Beat the mass with a mixer or by hand, gradually adding vegetable oil to it.
Step 4
Take canned tuna, preferably without oil, in its own juice. Drain the water from it, mash the fish with a fork. Cut the anchovies. Add the whole fish mass to the resulting egg sauce. Then pour in the vinegar and heavy cream. Beat the mass with a mixer again. Put the prepared sauce in the refrigerator for at least half an hour.
Step 5
Prepare the meat. Remove it from the broth, dry it, cut into plastics. Divide the slices into serving bowls, 4-5 per serving. Remove the sauce and pour over a few tablespoons. for meat. Chop the capers and herbs and sprinkle them over the veal. For such a dish, it is advisable to serve toasts from white or grain bread or a fresh baguette. As a drink, red wine, for example, from the Rhone Valley or Provencal rose, is suitable.
