Veal: 500 g
Tuna: 150 g
White wine: 150 ml
Leek: 1
Carrots: 1
Onion: 1
Bay: 1 leaf
Anchovies: 2
Capers: 30 ml
Lemon juice
White wine vinegar: 15 ml
Extra virgin olive oil: 150 ml
Salt
A specialty of the Piedmont region in northern Italy, this dish of veal dressed in a creamy tuna sauce makes a great appetizer or main course
Trim the carrot and leek, wash and cut into small pieces. Add the vegetables, bay leaf and the meat, Bring to the boil, season with salt and then cook very gently over a low heat for about 1 hour.
Blend the tuna to a fine puree with the anchovy fillets, 15 ml capers, lemon juice and vinegar. Gradually add the oil to produce a creamy sauce. Season with salt and pepper.
For the meat, check for doneness with a fork. When its fork tender, take out of the broth, let cool, and refrigerate.
Slice the meat thinly and serve with the sauce, sprinkled with the remaining capers.
