Fish & Sea
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Veal with tuna sauce.
Timing
- Active approx. 30 minutes
- Cooking/Baking: 60-90 mins. Veal
- Rest/Cooling: Cool down quickly for 2-3 hours; Steep for 1 hour
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 270 kcal
- Protein
- ≈ 34 g
- Carbohydrates
- ≈ 0.4 g
- Fat
- ≈ 14.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 800 g veal nut in one piece · ≈ 800 g · Assumed quantity / reference product
Kalb Kugel/Nuss, roh (U485100) - 150 g canned tuna · ≈ 150 g · Assumed quantity / reference product
Thunfisch im eigenen Saft, Konserve, abgetropft (T121902) - 100g mayonnaise · ≈ 100 g · Assumed quantity / reference product
Mayonnaise (Fertigprodukt) (Q991000) - 3 anchovy fillets · ≈ 12 g · Assumed item weight × count; total amount
Sardelle in Öl, Konserve, abgetropft (T104702) - 2 tbsp capers · ≈ 30 g · Assumed quantity / reference product
Kapern gesäuert, abgetropft (G012902)
Not included in the base calculation
- 1 carrot · Removed stock/roast aromatics; unmeasured nutrient transfer excluded
- 1 onion · Removed stock/roast aromatics; unmeasured nutrient transfer excluded
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g veal nut in one piece
- 1 carrot
- 1 onion
- 150 g canned tuna
- 100g mayonnaise
- 3 anchovy fillets
- 2 tbsp capers
Instructions
- Cover the veal, peeled carrot and onion with water in a suitable pot. Bring to the boil slowly and cook gently for about 60-90 minutes; the piece must be fully cooked.
- Remove the meat and reserve the stock. To serve cold, quickly cool and refrigerate the meat and small amounts of stock separately in shallow containers.
- Puree the drained tuna, mayonnaise and anchovies. Add just enough of the cold stock to create a creamy, spreadable sauce.
- Slice the veal very thinly across the grain, cover with sauce and sprinkle on capers. Let it chill for about 1 hour and serve cold.
Tips
- Cut the meat across the grain only when it is completely cold.
- Nicolaus says: "The messy kitchen does the tasting. Generously."
