Veal in Tuna Sauce

Veal in Tuna Sauce

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

04 April, 2012
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Season & Occasion

serves for


total time

1 HR 40 MIN


boneless veal, you can substitute turkey
500 g
tuna, in brine
150 g
White wine
150 ml
small leek
small carrot
small onion
1 leaf
anchovy fillets, in oil
30 ml
Juice of 1/2 lemon
White wine vinegar
15 ml
Extra-virgin olive oil
150 ml


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.

Wine pairing: Galatina Rosato

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