VITELLO TONNATO: CHILLED VEAL IN TUNA-CAPER SAUCE
Steps:
- Gather the ingredients.
- Place the veal in a large, nonreactive bowl with the bay leaves, cloves (if using), sage, and celery; pour the wine over. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally.
- The next day, transfer the meat to a Dutch oven. Strain the spices and celery out of the wine, then add the wine to the Dutch oven, plus enough water to cover the meat.
- Add a little salt and simmer the meat for 1 hour.
- In the meantime, wash, scale, and bone the anchovies.
- When the hour is up, add the anchovies to the pot and continue simmering for another 30 minutes; the liquid should be reduced by half.
- Place the eggs in a small pot with 1 inch of cold water to cover. Bring the water just to a rolling boil, then cover the pot, remove it from the heat, and let sit for 10 minutes to hard-boil the eggs. Drain the eggs, rinse them under cold water, then let them sit in cold water for a few minutes until cool enough to peel.
- Separate the yolks from the whites. (The whites will not be used in this recipe; you may discard them or set them aside for another purpose.)
- Rinse, dry, and finely mince the capers.
- When the meat is fork-tender, remove it from the heat. Strain the broth into a bowl.
- Transfer the anchovy fillets to a food processor; add the tuna, hard-boiled yolks, olive oil, vinegar, and lemon juice and process until creamy. Dilute the sauce to taste with some of the reserved broth and process again. Stir in the minced capers.
- When the veal has cooled, slice it thinly and lay the slices out on one or more platters. Spread the sauce over the meat and garnish the platters with the lemon slices, capers, and parsley. Cover with plastic wrap and chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 575 kcal, Carbohydrate 15 g, Cholesterol 220 mg, Fiber 3 g, Protein 45 g, SaturatedFat 8 g, Sodium 379 mg, Sugar 6 g, Fat 30 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
POACHED VEAL EYE ROUND WITH TUNA, ANCHOVIES AND CAPERS SAUCE
Steps:
- Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).
- Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.
- Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin.
VEAL, TUNA AND CAPER SANDWICH
Provided by Jonathan Reynolds
Categories lunch, main course
Time P2DT6h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
- In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
- Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
- To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
TUNA AND CAPER BITES
One weekend while camping, my sister-in-law whipped up a simpler version of these tasty tuna bites as a snack. I decided to add capers, shallot, and lemon to make these elegant enough to serve at your next dinner party! I highly recommend using Mary's Gone Crackers® brand seed crackers; they not only provide the perfect nutty flavor, but they are also very crispy and sturdy, allowing these to be made an hour or two ahead of time.
Provided by France C
Categories Appetizers and Snacks Seafood
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
- Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 0.3 g, Cholesterol 1.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 44.5 mg, Sugar 0.1 g
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
More about "veal tuna and caper sandwich recipes"
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE ( VITELLO TONNATO )
From ricardocuisine.com
5/5 (2)Total Time 1 hrCategory Appetizers
- In a blender, process the vegetables, egg yolk and tuna. Add the oil, capers, lemon juice and water. Purée until smooth. Season with salt and pepper. Refrigerate for 1 hour or until completely chilled.
- Thinly slice the veal roast. Garnish with the sauce. Top with the parsley and capers. Serve with the lemon wedges and drizzle with olive oil, if desired.
VEAL WITH TUNA AND CAPER SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, ItalianTotal Time 1 hr 20 minsServings 4
TUNA AND CAPER SPREAD | LUNCH RECIPES | GOODTOKNOW
From goodto.com
VEAL IN TUNA-CAPER SAUCE (VITELLO TONNATO) RECIPE | COOKING SELF
From cookingself.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) RECIPE | SAVEUR
From pinterest.ca
TUNA SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE ( VITELLO TONNATO )
From ricardocuisine.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) - RIO MARE CANADA
From riomare.ca
VEAL WITH TUNA SAUCE (VITELLA TONNATO) RECIPE : SBS FOOD
From sbs.com.au
LEMON-CAPER TUNA SANDWICH | SAVEUR
From saveur.com
VITELLO TONNATO (VEAL WITH A TUNA SAUCE) | ITALY MAGAZINE
From italymagazine.com
CLASSIC VITELLO TONNATO RECIPE (VEAL WITH TUNA-CAPER SAUCE)
From lacucinaitaliana.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) - SAVEUR
From saveur.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) - SAVEUR
From saveur.com
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE (VITELLO TONNATO)
From pinterest.ca
HOW TO MAKE VEAL IN TUNA SAUCE - LA CUCINA ITALIANA
From lacucinaitaliana.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) – RIOMARE UK
From riomare.co.uk
VEAL MEDALLIONS WITH A TUNA AND CAPER SAUCE
From cindystable.com
PARSLEY, CAPERS, AND LEMON TUNA SANDWICH RECIPE | MYRECIPES
From myrecipes.com
VEAL IN A TUNA & CAPER MAYONNAISE - FOOD24
From food24.com
VITELLO TONNATO RECIPE - VEAL WITH TUNA SAUCE AND CAPERS
From nonnabox.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE ... - RIO MARE MIDDLE …
From riomareme.com
VEAL WITH TUNA-CAPER SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
PARSLEY, CAPERS, AND LEMON TUNA SANDWICHES RECIPE - REAL SIMPLE
From realsimple.com
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE ( VITELLO TONNATO )
From recipes-list.com
TUNA PESTO SANDWICH WITH CAPERS {GLUTEN FREE, DAIRY FREE}
From avocadopesto.com
ITALIAN VEAL WITH TUNA AND CAPER SAUCE RECIPE | D’ARTAGNAN
From dartagnan.com
CLASSIC VEAL PARMESAN SANDWICH - DISCOVER DELICIOUS
From veal.org
TUNA SALAD SANDWICH | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) | BRAISED, RECIPES, VEAL
From pinterest.ca
VEAL TUNA | FRANCESCO MAZZEI
From cheffrancescomazzei.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) RECIPE RECIPE RECIPE
From keeprecipes.com
VEAL, TUNA AND CAPER SANDWICH - DINING AND COOKING
From diningandcooking.com
TUNA SANDWICH WITH CAPERS AND GHERKINS, RECIPE – BRINDISA …
From brindisa.com
EASY TUNA MELT SANDWICH | COOKTORIA
From cooktoria.com
10 BEST VEAL PICCATA WITH LEMON AND CAPERS RECIPES | YUMMLY
From yummly.com
VEAL TUNA BY SARTORIA | THE PASS
From thepass.london
VEAL IN A CREAMY TUNA SAUCE WITH CAPERS - GUSTO TV
From gustotv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search