Italian Veal with Tuna-Caper Sauce and Salad
- 1.8 kg Nut of veal
- 2 tsp Sea salt
- 1 tsp Freshly ground black pepper
- 2 tbsp Olive oil
- 2 Egg yolks
- 1 tsp Dijon mustard
- 150 ml Neutral-tasting oil
- 1 tbsp Capers, drained
- 2 Marinated anchovy fillets in oil
- 185 g Tinned tuna in olive oil
- ½ Juice of lemon
- 300 g Green beans, steamed
- 4 Tomatoes, sliced
- 1 Red onion
- 1 Small bunch of fresh basil
- 2 tbsp Olive oil
- 1 tsp Red wine vinegar
- Oven or Barbecue Preparation
Preheat oven to 160°C (325°F/Gas 3) or barbecue with a hood to the same temperature. This versatile cooking method allows for either indoor or outdoor preparation.
- Seasoning and Searing the Veal
Season the veal generously with sea salt and freshly ground black pepper. Heat olive oil on a flat plate of a barbecue or in a frying pan over medium heat. Sear the veal on both sides for 2 minutes each, achieving a rich, brown crust.
- Roasting the Veal
Transfer the seared veal to a baking dish for oven roasting, or close the barbecue hood to continue cooking outside. Roast for 1 hour and 15 minutes, monitoring until the internal temperature reaches 55-60°C (130-140°F). After roasting, let the veal rest under foil in a warm place for 20-30 minutes, allowing it to continue cooking slightly and ensuring the center remains tender and pink.
- Creating the Tuna Sauce
For the sauce, blend egg yolks and Dijon mustard in a food processor. Gradually add neutral-tasting oil while the processor runs, forming a smooth mayonnaise base. Enhance this base by incorporating capers, anchovy fillets, tinned tuna (along with its oil), and a splash of lemon juice, blending until smooth.
- Assembling the Salad
Mix steamed green beans, sliced tomatoes, slivered red onion, and fresh basil leaves. Dress this vibrant salad with olive oil and a hint of red wine vinegar for a simple, fresh complement to the veal.
- Serving
Slice the rested veal into 1 cm thick pieces. Arrange the slices on plates, generously topping them with the homemade tuna sauce and a sprinkle of fried capers for an extra burst of flavor. Accompany each serving with a portion of the green bean and tomato salad. This dish is perfectly suited for a warm meal or as a centerpiece for a room-temperature, family-style feast, offering a harmonious blend of flavors and textures that epitomize Italian culinary tradition.
