Veal Tonné Recipe
Thinly Sliced Cold Veal with a Tuna Mayonnaise & Caper sauce
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Ingredients
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Veal
Tuna Mayonnaise & Caper Sauce
Method
Cooking the Veal
- 1
Prepare the Veal
In a large pot, combine the veal shoulder, salt, black pepper, olive oil, white wine, bay leaves, and thyme sprigs.
- 2
Simmer the Veal
Add enough water to cover the veal. Bring to a boil over medium-high heat, then reduce to low and simmer for about 1.5 hours, or until the veal is tender.
- 3
Cool and Slice
Remove the veal from the pot and let it cool completely. Once cooled, slice the veal thinly and arrange on a serving platter.
Making the Sauce
- 4
Blend the Sauce Ingredients
In a food processor, combine the canned tuna, mayonnaise, capers, lemon juice, parsley, salt, and black pepper. Blend until smooth.
- 5
Taste and Adjust
Taste the sauce and adjust seasoning if necessary. Add more capers or lemon juice for additional flavor.
- 6
Serve
Spread the sauce over the sliced veal on the platter, or serve it on the side for dipping.
