Description
A classic Italian antipasto of tender roasted veal served chilled with a rich, creamy tuna–anchovy–capers sauce and bright garnishes.
Ingredients
1.25 kg boneless veal topside
1 clove garlic
2 bay leaves
2 celery sticks, halved
1 small carrot, peeled
6 black peppercorns
500 ml liquid (water or light stock)
2 large eggs
1 fat clove garlic, peeled
275 ml Italian extra virgin olive oil
2 dessertspoons vinegar
75 g tuna in jar, drained
2 tinned anchovy fillets, drained
1.5 tbsp salted capers, rinsed and drained
1 tbsp lemon juice, or more to taste
Sea salt and freshly milled black pepper
1 tbsp extra capers (garnish)
4 tinned anchovy fillets, thinly sliced (garnish)
1 lemon, sliced (garnish)
Instructions
- Preheat the oven to 180°C.
- Place the veal in a roasting dish, season with salt, and rub with a little olive oil.
- Add the liquid, garlic, bay leaves, celery, carrot, and peppercorns to the dish.
- Roast for 1 hour, then remove and allow the veal to cool completely.
- To prepare the sauce, add the eggs, garlic, and a pinch of salt to a blender and blend while slowly streaming in the olive oil to create mayonnaise.
- Add the vinegar, then blend again before adding tuna, anchovies, and capers. Blend until smooth.
- Season with salt, pepper, and lemon juice to taste. Refrigerate if making ahead.
- Once the veal is cool, remove it from the dish and discard aromatics and cooking liquid.
- Slice the veal thinly and arrange on a platter.
- Spoon the tuna sauce over the slices and garnish with anchovies, capers, and lemon slices.
Notes
Can be made a day ahead for better flavor.
Serve chilled or at cool room temperature.
Turkey breast can replace veal for a lighter version.
Add extra lemon for brightness.
Do not reheat—serve leftovers cold.
Nutrition
- Serving Size: 1 portion (approx. 200 g)
- Calories: 420
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 165 mg
