All Simple Vegetable Recipes

Veal with onion and tuna mayonnaise

Veal with onion and tuna mayonnaise

This is an elegant summer dish - perfect for relaxed entertaining because it has to be prepared a day in advance. Adding onion to the veal as it cooks and shallot to the mayonnaise lifts the flavor enormously.

Preparation time: 30 minutes
Cooking time: 2 hours, plus overnight chilling

Serves 6 to 8

  • 1.2-kg (21/4-lb) joint boneless veal

  • 6 anchovy fillets, chopped

  • 3 onions, finely chopped

  • 2 Tbsp capers, roughly chopped

  • Salt and black pepper

  • 6 black peppercorns

  • 4 large sprigs parsley

  • 500 ml (18 fl oz) chicken or vegetable stock


  • 100 g (3.5 oz) canned tuna, drained

  • 6 anchovy fillets

  • 1 shallot, finely chopped

  • 1 Tbsp tomato puree

  • Juice of 1 lemon

  • 250 ml (9 fl oz) mayonnaise

  • 2 Tbsp fresh chopped flat leaf parsley

  1. Trim the joint and open it out on a chopping board. Pound the anchovies, one of the chopped onions and capers together, or process to a chunky paste with a hand blender. Add a little pepper, then smear the paste over the veal. Roll up the joint, tie it securely and place in a pan just large enough to hold it.

  2. Press the remaining chopped onions around the sides of the joint, add the peppercorns and parsley then pour in the stock, adding just enough to cover the veal.

  3. Bring to the boil, then half cover the pan and simmer very slowly for 2 hours, until the veal is just tender. Leave to cool in the stock.

  4. Chill the veal well (if possible, I like to leave it overnight in the stock in the fridge). Slice to serve.
    To make the mayonnaise, whip the tuna, the remaining anchovies and the shallot with the tomato puree, lemon juice and mayonnaise. Season to taste - you will probably only need pepper. Stir in the chopped parsley, then serve spooned over the veal slices.

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