italiansalad· 4 servings
≈3182 kkal · P 209.8g · L 196.5g · KH 145.2g (per recipe, TKPI estimate)
Daging Sapi dengan Saus Tuna
MBG-eligible
Veal with Tuna Sauce (Vitello Tonnato)
Ingredients
- 800 g veal eye of round, trimmed
- 1 L water
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 onion, quartered
- 2 bay leaves
- 5 whole peppercorns
- 200 g canned tuna in oil, drained
- 100 g mayonnaise
- 2 anchovy fillets
- 2 tbsp capers, plus extra for garnish
- 1 tbsp lemon juice
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1Place the veal in a large pot, cover with water, add carrot, celery, onion, bay leaves, peppercorns, and a pinch of salt; bring to a gentle simmer.
- 2Cook for 1.5–2 hours until the meat is tender, then remove, let cool, and slice thinly.
- 3In a food processor combine tuna, anchovies, capers, lemon juice, and mayonnaise; blend until smooth.
- 4Adjust the sauce with salt and additional lemon juice if needed.
- 5Arrange the veal slices on a serving platter, spread the tuna sauce over them, and garnish with capers and chopped parsley.
- 6Refrigerate for at least 1 hour before serving.
Source: llm-generated