Veal and tuna

12 Oct


  • 1 ¼ lb veal rump
  • 3 tablespoons oil
  • 1 cup dry white wine
  • 1 clove
  • 1 carrot
  • 1 stalk celery
  • ¾ oz butter
  • 1 tablespoon all-purpose flour, to be mixed with butter
  • 1 ¾ oz canned tuna
  • 1 oz anchovies
  • ¾ oz small cucumbers
  • lemon juice
Put the veal in the hot oil and brown it. Add salt, pepper, wine, one clove, celery and carrot. Once cooked, add the butter with the flour, bring to the boil and immediately turn off the heat. Add the tuna fish, anchovies and gherkins, all chopped and mixed with lemon juice, to the sauce, mix well and cover the sliced meat with the sauce.
1 Comment

Posted by on October 12, 2015 in Uncategorized



One response to “Veal and tuna

  1. Gattina

    October 14, 2015 at 8:33 am

    i think I better don’t show this to Mr. G ! 🙂 !


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