Veal with tuna sauce

Ingredients

• 600 grams of veal topside
• 1 onion
• 1 carrot
• 1 celery stalk
• 1/4 litre of white wine
• 300 grams of mayonnaise
• 200 grams of tuna in water or olive oil
• 4 anchovy fillets in oil
• 35 grams of salted capers

 

Procedure

1. Place the veal and the vegetables cut into pieces inside the ROYAL PACK iVACUUM vacuum bag
2. Place everything in a vacuum and cook in water at 100°C for approximately 3 hours.
3. In a bowl, dilute the mayonnaise with a little white wine to make it more fluid.
4. Drain the tuna and break it up using a fork to reduce it into small pieces.
5. Rinse the capers, add them to the anchovy fillets and chop them together
6. Add the mayonnaise to the crushed tuna, capers and anchovy fillets, mixing and letting it blend carefully.
7. Allow to cool and serve the tuna portions accompanied by the sauce thus prepared.