Pink Veal with Tuna and Pickled Vegetables
makes 4 servings
500g veal eye of round
200gr tuna in oil
100g mix of chopped celery carrots and onion
1 bay leaf
1 tbsp capers
2 anchovy fillets
200g mixed pickled vegetable
2 tbsp Balsamic Vinegar of Modena PGI
Extra Virgin Olive Oil
Heat the oven to 180°C.
Remove any fat from the veal round, salt and pepper then brown it in a pan with a drizzle of oil until golden on all sides. Lay it in a baking pan, add the chopped vegetables, the bay leaf, the anchovy fillets and a little oil. Cover with aluminium foil and cook for 20 minutes.
At halfway cooking time, add the tuna, previously drained from the oil and crumbled, two tbsp Balsamic Vinegar of Modena PGI and the capers. Once cooked, remove the meat from the pan. Prepare the cooking liquid: let it cool off, then pour it in the bowl of the hand-held mixer to blend it until obtaining a smooth cream. Pour it over the meat. Leave the sauce to cool then add the mayonnaise.
Cut the meat in thin slices, place in a plate and cover with the sauce.
Decorate with some caperberries and serve with the mixed pickled vegetable.