This elegant Italian classic combines tender, thinly sliced veal with a silky, umami-rich tuna and anchovy sauce that's both sophisticated and surprisingly simple to prepare. The cool, creamy sauce perfectly complements the delicate meat, making it an ideal dish for entertaining or a refined summer meal that can be prepared ahead.
⏱️120 min
📊Medium
👥6 servings
🍽️Starter
meatfestivelight
Ingredients
800 gveal loin roast
200 gcanned tuna in olive oil
6 piecesanchovy fillets
2 piecesegg yolks
60 mllemon juice
250 mlextra virgin olive oil
200 mlwhite wine
1 pieceonion
1 piececarrot
1 piececelery stalk
30 gcapers
15 gfresh parsley
Instructions
1PREPARE THE VEAL: Pat the veal loin dry with paper towels and season generously with salt and pepper on all sides. This ensures proper browning and flavor development. The dry surface allows the meat to brown rather than steam, creating a flavorful crust.
2SEAR THE MEAT: Heat 3 tablespoons of olive oil in a large heavy-bottomed pan over medium-high heat until it shimmers. Sear the veal on all sides for 8-10 minutes total, turning every 2-3 minutes, until deeply browned but still rare inside. The meat will continue cooking during poaching, so don't fully cook it at this stage.
3POACH IN BROTH: In a pot, combine the white wine, roughly chopped onion, carrot, and celery with enough water to barely cover the seared veal (about 800 ml total liquid). Bring to a gentle simmer, then reduce heat to low and place the veal in the pot. Poach for 45-50 minutes until the meat is just cooked through but still tender and pale pink inside when sliced. An instant-read thermometer should reach 62-65°C for medium-rare. Remove the veal and let it cool completely before refrigerating for at least 4 hours or overnight—chilling makes slicing much easier.
4MAKE THE TUNA SAUCE: Drain the canned tuna, reserving its oil. In a food processor, combine the tuna, anchovy fillets, egg yolks, and 30 ml of lemon juice. Pulse until you have a smooth paste, breaking down the anchovies and tuna completely. This creates the emulsion base for your sauce.
5EMULSIFY THE SAUCE: With the food processor running, slowly drizzle in the reserved tuna oil, then gradually add the remaining olive oil in a thin stream, similar to making mayonnaise. The mixture should become thick, creamy, and pale. If it becomes too thick, add 1-2 tablespoons of the cooled poaching broth to loosen it. Taste and adjust with remaining lemon juice, salt, and pepper to achieve a balanced, tangy flavor.
6ASSEMBLE AND SERVE: Slice the chilled veal as thinly as possible (about 3-4 mm) using a sharp knife or meat slicer, arranging the slices slightly overlapping on a serving platter. Generously coat with the tuna sauce, then drizzle any remaining sauce around the plate. Garnish with capers and fresh parsley, then refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully. This dish is best served chilled or at room temperature with crusty bread on the side.