WINE SHOP MIONETTO

Tuna veal

Nothing better than an easy, quick dish that can be prepared in advance to enjoy an evening with friends. If combined with Sergio MO Collection it becomes truly exceptional!

INGREDIENTS (for 2 people)

400 g of round veal

1 onion

1 carrot

1 stick of celery

1 bay leaf

3 black peppercorns

1 clove of garlic

1 liter of water

Salt to taste

75 g of tuna in oil (drained weight)

1 tablespoon of salted capers

150gr mayonnaise

Veal broth to dilute (if needed)

RECIPE

Put the meat in a large pot with the carrot, celery stalk and onion (all peeled and cut into coarse pieces). Add bay leaf, garlic clove, peppercorns and salt. Cover everything with water. Put on the fire and cook for about 1 hour, over medium-low heat, from the boiling point.

After this time, drain the meat, keeping the broth (a part could be used for the tuna sauce) and let it cool completely to be able to slice it without crumbling it.

In the meantime, prepare the sauce: blend the drained tuna, the desalted capers and the mayonnaise, diluting with a little broth if necessary. Cut the meat into thin slices, put them on a serving dish and sprinkle with the tuna sauce.