Vitello tonnato (2)
Instructions
In a pan place the meat, chopped tuna, onions cut into thin slices, anchovies, water, salt and pepper.
Cover with the wine with a little water.
Cover and cook slowly for a couple of hours.
Remove the meat, puree the remaining sauce into the pot and diluitela with a glass of olive oil and the juice of a lemon.
Cut the veal into slices and top with the sauce.
Ingredients and dosing for 4 persons
- 800 g of lean veal
- 250 g of tuna in olive oil
- 4 anchovies
- 2 onions
- 50 cl of dry white wine
- Olive oil
- 1 lemon (juice)
- Salt
- Pepper