Veal Tuna

Veal Tuna

Selected by Alois Gnadl for Premium Food

chef materials

Ingredients for 4 People

For the veal

600 gr of veal eye of round

1 carrot

1 onion

1 celery stick

2 garlic cloves

6 black peppercorns

1 pinch of salt

500ml of white wine

1.5 lit of water

For the sauce

4 eggs hard boiled

1 lemon (Juice only)

100 gr of tuna (drained)

60 gr of capers (drained)

4 anchovies fillet

Black pepper to taste

150 ml of extra virgin olive oil

Shop the recipe Key Ingredients

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    Anchovies Fillets Cantabrico in Extra Virgin Olive Oil 50gr

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    Big Capers In Salt And Vinegar 360gr

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    Cibario Olive Oil 5L

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    Fleur de Sel de Guerande / Flower of Salt (125gr)

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    Veal Eye Of Round from Holland (approx 600gr/pc, Frozen)

  • ,

    White Tuna Bonito Del Norte 210gr



1. Marinate the veal, placing the meat in a large saucepan with the carrot , onion, celery , garlic , peppercorns and salt. Pour the white wine over the meat, cover , and leave it for ½ hour to marinate.

2. Add the water to the pan, bring to boil and then turn the heat right down. Cover and simmer for 1.30 hours.

3. Remove the meat from the liquid and allow to cool completely, in the meantime prepare the sauce.

4. Place tuna, capers, anchovy fillet and egg yolks in a blender and mix for 30 seconds.

5. Add the lemon juice and blend for another 10 seconds.

6. Turn the blender on the lower speed , add the olive oil and let the blender go till the sauce will have the consistency of a cream.

7. Slice the meat as thinly as possible and place the slices on a large serving dish.

8. Pour the sauce over the top , garnish with the capers.

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