From the EFK recipe collection
- Prep
- 30 min
- Cook
- 60 min
- Total
- 300 min
- Yield
- 6–8 servings
Let’s get cooking
Ingredients
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Directions
- Place the veal, carrot, celery, onion, parsley, bay leaf, wine and a generous pinch of salt in a Dutch oven. Add enough water or light stock to come most of the way up the roast.
- Bring just to a gentle simmer. Cover partially and poach very gently until the center of the veal reaches 145°F, about 45 to 60 minutes depending on thickness. Remove the roast, rest 10 minutes, then cool. Reserve some poaching liquid.
- Blend the tuna, anchovies, mayonnaise, capers and lemon juice until smooth. Thin with reserved poaching liquid a tablespoon at a time until the sauce is pourable but still creamy. Add olive oil if desired.
- Once the veal is well chilled, slice it very thin across the grain. Arrange on a platter, spoon the tuna sauce over the slices, cover and refrigerate at least 2 hours so the flavors meld.
- Garnish with capers, lemon and parsley and serve chilled.
Equipment
Dutch oven; instant-read thermometer; blender or food processor; Wüsthof IKON Super Slicer or Chef's Knife; Asahi Hi-Soft cutting board; serving platter
Food safety & storage
Cook veal to at least 145°F and rest before cooling. Cool cooked veal promptly, refrigerate at 40°F or below, and slice only when well chilled. The sauce uses prepared mayonnaise rather than raw egg. Keep the finished dish refrigerated until service.
View this recipe on the original EFK website ↗