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ACTIVE: 30 MIN
TOTAL TIME: 2 HRS PLUS 4 HRS CHILLING
Succulent chilled veal smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers.
3/4 cup plus 2 tablespoons extra-virgin olive oil
One 2 1/2-pound veal top-loin roast, tied
Salt and freshly ground pepper
3 large eggs, at room temperature
4 anchovy fillets
1 tablespoon drained capers
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
One 6-ounce can Italian tuna in oil, drained and flaked
1 tablespoon water
2 tablespoons chopped parsley
Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
Lay veal on top of the sauce on the bottom of the plate. Top with celery.