Vitello tonnato 03
Instructions
2_06049 VEAL with TUNA SAUCE INGREDIENTS for 4 PERSONS a carrot, a celery stalk, an onion, a kilogram of beef eye of round, a leaf of Laurel, salt, black peppercorns 4.
For the tuna sauce: 150 g fresh tuna without skin n ' bones, 4 anchovy fillets in oil, 20 cl of olive oil, 2 teaspoons of lemon juice, 2 tablespoons of capers, salt, pepper.
Peel and cut the carrots into small pieces; clean and cut the stalk of celery; Peel and slice the onion.
Place over heat a pan with water, add the vegetables, bay leaf, salt and pepper and bring to a boil; Add the meat, cover and simmer for 1 hour and 30 minutes, doing simmer slightly.
Check out the calf, let it cool, cut into slices and place them on a plate, overlapping slightly.
Meanwhile, prepare the sauce: Cook the tuna for 10 minutes and let it cool.
In a blender, reduce it with the anchovy fillets, into a thick dough; without ceasing to stir, add, little by little, the oil, the lemon juice and capers; pepper.
Pour the sauce over the slices of veal, cover the dish with plastic wrap and let it stand for 24 hours in the refrigerator.
