Name: Veal in Tuna Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 1 Bd. Soup vegetables; 1 Zehe(n) Garlic; 600 g Veal, lean (veal topside); 2 Bay leaves; 1 EL Peppercorns; 200 ml Dry white wine; Salt; 1 Dose(n) Tuna (in brine), 185 g; 2 Anchovy fillets; 200 g Crème fraîche (lactose-free if needed); 2 EL Olive oil; 1 EL Lemon juice; 1 TL Medium-hot mustard; 2 EL Caper juice; 2 EL Caper berries

Cook Time

2 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

Veal in tuna sauce is a high-protein main course from the Thermomix® made with veal, tuna, soup vegetables, and white wine. The recipe is inspired by Italian cuisine and is suitable for festive occasions as well as a summer dish. The preparation time is 120 minutes, of which 30 minutes are active work, and yields 4 servings. Ideal for lovers of light, Mediterranean cuisine.

Ingredients (15 ingredients)

1 Bd. Soup vegetables
1 Zehe(n) Garlic
600 g Veal, lean (veal topside)
2 Bay leaves
1 EL Peppercorns
200 ml Dry white wine
Salt
1 Dose(n) Tuna (in brine), 185 g
2 Anchovy fillets
200 g Crème fraîche (lactose-free if needed)
2 EL Olive oil
1 EL Lemon juice
1 TL Medium-hot mustard
2 EL Caper juice
2 EL Caper berries

Preparation (5 steps)

Prepare soup vegetables

Clean the soup vegetables and cut into coarse pieces. Peel and crush the garlic clove. These preparation steps are necessary to prepare the ingredients for cooking in the Thermomix.

Cook the veal

Thermomix® Setting

90 min/212°F/Speed 1 100

Put the prepared soup vegetables, the crushed garlic clove and the veal topside into the mixing bowl. Add bay leaves and peppercorns. Add 200 ml dry white wine and 1 liter of water. Season with salt and simmer for 90 min./100°C/speed 1 without the measuring cup until the meat is cooked. Use the spatula to move the ingredients if necessary.

5400

Cool the veal

Let the cooked veal cool in the mixing bowl. This is important so that it can be cut better later.

Prepare tuna sauce

Thermomix® Setting

30 sec/Speed 8

Drain the tuna (in brine) and add to the mixing bowl together with the anchovy fillets, crème fraîche, olive oil, lemon juice, mustard and caper juice. Purée for 30 sec./speed 8 until a fine cream is formed. If necessary, add some of the strained veal stock to achieve the desired consistency. Use the spatula to push the ingredients down if necessary.