Veal with Tuna Caper Sauce

Ingredients

• 400 g veal tenderloin
• 150 ml white wine
• 1 small stalk leek
• 1 small carrot
• 1 small onion
• 1 bay leaf
• 100 g tuna in its own juice
• 2 anchovy fillets
• 1 fresh egg yolk
• 2 tbsp capers
• juice of 1 lemon
• 1 tbsp White Wine Vinegar
• 150 ml olive oil

Instructions

1. 1.

   Rinse the meat cold and pat dry with kitchen paper. Clean, wash, and cut the leek and carrot into small pieces. Peel and dice the onion finely. Mix wine, vegetables, diced onion, and bay leaf; marinate the meat overnight in this mixture. Bring the meat covered with water and marinade to a boil, salt, and simmer on low heat for about 1 hour.

2. 2.

   Blend tuna with anchovy fillets, egg yolk, 1 tbsp capers, lemon juice, and vinegar until smooth. Gradually add oil to create a creamy sauce. Season with salt and pepper. Slice the meat thinly and serve topped with the sauce and remaining capers.