Veal with Tuna Sauce

Ingredients

• 500 g veal (e.g., nut roast)
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 2 l meat broth
• 200 g canned tuna in its own juice
• 3 anchovy fillets
• 2 tbsp capers
• 100 g light mayonnaise
• 50 g sour cream
• 1 tbsp Lemon Juice
• Cayenne pepper

Instructions

1. 1.

   Rinse the veal and pat dry. Season with salt and pepper, then brown all sides in a hot pan with oil. Remove from pan.

2. 2.

   Bring broth to a boil in a large pot and add the meat. Simmer gently for about 20 minutes, do not let it boil. Turn off heat, cover, and allow to cool and continue cooking.

3. 3.

   Blend tuna with dried anchovies, 1 tbsp capers, mayonnaise, and sour cream until smooth. Add a bit of broth if needed. Season with lemon juice, salt, and cayenne pepper.

4. 4.

   Slice the veal thinly and arrange on plates. Spoon the tuna sauce over it and garnish with remaining capers.

5. 5.

   Serve with a fresh green salad as desired.