Veal with tuna sauce recipe

 

Beal with tuna sauce preparation in the pressure cooker, a classic Italian dish, shortens cooking time noticeably without ceasing to guarantee an excellent end result.
  1. Peel the carrot, celery and onion and cut in pieces.
  2. Boil one liter of water in the open pressure cooker. Add vegetables, bay and beef. Add salt and close pot. When the valve begins ringing, reduce heat and allow beef to cook for 35 minutes; next turn off heat, allow steam to escape and open pot.
  3. Drain meat from juices and reserve the juices. Allow beef to cool in a chopping board and cut in thin slices; place in a dish arranged in a single layer.
  4. Separate whites and yolks – eggs should be at room temperature for at least an hour at this point - . Place yolks in a bowl with a pinch of salt and stir delicately with a wooden spoon.
  5. Begin pouring oil drop by drop on the yolks, always stirring in the same direction. When the sauce thickens, stir it faster and pour oil in a fine flow. If the sauce is thick, add a few drops of lemon; the oil thickens the mayonnaise while the lemon thins it. Continue sauce preparation until reaching desired quantity and density.
  6. Drain tuna well and put in a blender. Add half of the capers, anchovies, lemon juice and 3 or 4 of the beef’s juice. Process it well until you get a homogeneous compound; if necessary, add more broth.
  7. Add mayonnaise to the mix and work it until getting a soft sauce with a uniform color.
  8. Pour sauce over the beef and distribute it well with a spatula.
  9. Cover dish with a transparent film and leave in the fridge until serving at the table.
  10. Before serving the beef, decorate the dish with remaining capers.
-  800 g of veal back
-  3 anchovy fillet
-  Juice of two lemons
-  1 onion
-  1 bay leaf
-  1 carrot
-  1 celery stick
-  200 g of tuna in oil
-  2 yolks
-  250 ml extra virgin olive oil
-  2 tbsp of capers
-  Salt and pepper

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