carpaccio of veal with tuna sauce

This recipe was born from the need to adapt my kitchen to French tastes.

The French love the flesh and proposing an overcooked veal, as we eat it, would have made no sense.

I kept the original recipe of my family, which includes cooked sauce (without mayonnaise and hard-boiled eggs), but I significantly reduced the cooking time of the meat, bringing them from 75 min. at 28 min. and finally I presented the dish as a veal carpaccio with tuna sauce.

The result was really excellent.

A very fresh dish, very appreciated and I have to add much better than the classic Piedmontese Vitel tonné.

Ingredients for 4 people

600g of veal (walnut)

150g of tuna in oil

50g of anchovies

2 tablespoons of extra-virgin olive oil

more than is necessary to dress the carpaccio,

30 capers desalted

more pickled capers to garnish

4 cloves or half a teaspoon of clove powder

half onion

2 cloves of garlic

1 glass of white wine

half a glass of white wine vinegar or less (depending on the type of vinegar)

the peel of half a lemon (yellow part only)

parsley (at least 2 tablespoons of leaves)

basil (at least 10 leaves)

2 ribs of celery


vegetable broth (no nut!)

Put the tuna, anchovies, oil, capers, cloves, onion, garlic, white wine, vinegar, lemon peel, parsley, basil, in a saucepan. celery and pepper.

Don’t salt.

When it boils reduce the heat and add the meat.

Cook the meat 8 min. for the two longer sides and 6 min. for those minors for a total of 28min.

Add a ladle of broth when the sauce tends to shrink.

After 28 minutes cooking distance the pot from the heat and let the meat and sauce cool off without covering.

When the meat is cold, cut it into thin slices with a fish fillet and keep it in the fridge in an airtight container.

Pass the dressing on the vegetable spit, using a small-shaped disc, adding some broth if it is too thick and add salt if necessary.

Store the sauce in the refrigerator.

When ready to serve, place the cold carpaccio slices on the plates and season with extra-virgin olive oil.

Coat the meat with the sauce (which must be removed from the fridge at least 30min before use), garnish with pickled capers, wholegrain pepper and parsley.

Many recipes indicate cutting the meat, napparla with the sauce and let it flavor in the fridge for even one day.

In this case, this operation is not necessary because the meat is so tender that it will immediately taste.