Number of servings : 4 to 6 Prep time: 15 minutes + 3 hours refrigeration Cooking time: 1.5 hours Type
Number of servings : 4 to 6
Prep time: 15 minutes + 3 hours refrigeration
Cooking time: 1.5 hours
Type of meal : | Main Courses | Main Courses
Special diet :
As required olive oil
To taste salt and freshly ground pepper
600 g / 1 lb 5 oz veal (eye of round), tied with string
75 ml / 1/3 cup white wine
250 ml / 1 cup mayonnaise
15 ml / 1 tbsp capers
1 can, 85 g / 3 oz tuna in oil, drained
30 ml / 2 tbsp freshly squeezed lemon juice
To taste thin slices of lemon
To taste capers, rinsed and drained
To taste sprigs of flat parsley
Preheat the oven to 180°C / 350°F.
In a large ovenproof pot, heat the oil over medium-high heat. Season the veal with salt and pepper and brown on all sides in the hot oil.
Deglaze with the wine, cover and bake in the over for 1.5 hours.
Transfer the veal to a plate, cover with plastic wrap, allow to cool on the counter, and refrigerate for three hours.
Reduce the pan juices over medium-high heat until you have 50 ml / 1/4 cup. Strain and cool.
Place the reduced pan juices, mayonnaise, capers, tuna and lemon juice in a blender and whir until creamy. Season to taste with salt and pepper.
Slice the veal thinly and arrange on a serving platter.
Decorate the platter with the garnishes and serve with the sauce.