The veal with tuna sauce (Tonneau calf the vitel Tonne in Piemontese) is a typical starter Piemontese. It is prepared with a specific cut of meat (walker fassone) marinated in white wine and spices for at least half a day, then boiled in water with all the marinade, thinly sliced and served with a sauce made of tuna in oil.
Ingredients
- 1 kg of lean veal,
- 1 carrot,
- 1 onion,
- 1 celery stalk,
- 1 bay leaf,
- 1 tablespoon of vinegar,
- 200 g of tuna in oil,
- 4 anchovies,
- 2-3 tablespoons capers,
- 2 boiled egg yolks,
- juice 1 lemon,
- olive oil, sale.
Preparation
In a pot with boiling salted water boiled veal with carrot, onion, celery, bay leaf and vinegar to 1 and now 30 minutes; when the meat is cooked, let it cool in its broth, then drain and slice thinly.
Chopped tuna, anchovies, capers and egg yolks; mix well together with oil, lemon juice and a little 'stock.
Arrange the slices of meat on a serving plate and cover thoroughly with the sauce. Let stand for about 2 hours before serving.