Poached Veal with Tuna Sauce, Capers and Lemon
- For the veal
- 1 carrot
- ½ stalk Leeks
- 125 milliliters dry white wine
- 500 milliliters vegetable stock
- 1 bay leaf
- 1 tsp peppercorns
- 500 grams Veal nut
- 2 eggs
- 150 grams Tuna (canned pack in water)
- 3 Anchovy fillet
- 2 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
For the veal: Peel the carrots. Rinse the leeks. Cut the leeks and carrots into small pieces. Place in a saucepan along with a 1/2 liter (approximately 2 cups) of water and white wine. Add the vegetable stock, bay leaf and peppercorns. Season with salt to taste. Bring to a boil. Rinse the veal, pat dry and place in the stock mixture. The meat should be covered. Add extra stock to cover if it isn't. Cook over low heat for 1 hour and 30 minutes. Allow to cool completely in the stock.
For the tuna sauce: Place the eggs in a pot and cover with water. Cook until hard-boiled, about 10 minutes. Remove eggs and rinse with cold water to cool. Peel the eggs. Halve the eggs and remove the yolks. Place the egg yolks in a blender along with the tuna, anchovies and mayonnaise, and blend until smooth. With the blender on, gradually add the lemon juice, olive oil, and some of the cooking liquids for the meat until the sauce is light and creamy. Season with salt and pepper to taste.
For serving: Remove the veal from the stock mixture, pat dry, and thinly slice against the grain. Arrange the veal slices with the tuna sauce on plates. Garnish with the capers and lemon wedges.