Tuna Vitella (Vitela with Tuna Sauce)

Name: Tuna Vitella (Vitela with Tuna Sauce)
Yield: 8
Ingredients: 4 cups of dry white wine (960 ml); 2 tablespoons of chopped salt (160 g); 1 medium carrot, grated (120 g); 1 medium onion, grated (100 g); 1 clove of garlic, minced; 3 sprigs of rosemary; 1 kg of veal loin; 1 teaspoon of salt; 1/4 teaspoon of black pepper; 3 cups of water (720 ml); For the sauce; 1/4 cup of preserved caper, drained and rinsed (40 g); 1 3/4 cups of mayonnaise (350 g); 2 cans of tuna in oil, drained and flaked (170 g); 1/3 cup of pickled cucumber, drained and chopped (60 g); 2 tablespoons of chopped parsley; 1/2 teaspoon of salt; 1 dash of black pepper; For decoration; Parsley leaves; Capers in brine, drained and rinsed

1
4 cups of dry white wine (960 ml)
2
2 tablespoons of chopped salt (160 g)
3
1 medium carrot, grated (120 g)
4
1 medium onion, grated (100 g)
5
1 clove of garlic, minced
6
3 sprigs of rosemary
7
1 kg of veal loin
8
1 teaspoon of salt
9
1/4 teaspoon of black pepper
10
3 cups of water (720 ml)
11
For the sauce
12
1/4 cup of preserved caper, drained and rinsed (40 g)
13
1 3/4 cups of mayonnaise (350 g)
14
2 cans of tuna in oil, drained and flaked (170 g)
15
1/3 cup of pickled cucumber, drained and chopped (60 g)
16
2 tablespoons of chopped parsley
17
1/2 teaspoon of salt
18
1 dash of black pepper
19
For decoration
20
Parsley leaves
21
Capers in brine, drained and rinsed

Ingredients

1
4 cups of dry white wine (960 ml)
2
2 tablespoons of chopped salt (160 g)
3
1 medium carrot, grated (120 g)
4
1 medium onion, grated (100 g)
5
1 clove of garlic, minced
6
3 sprigs of rosemary
7
1 kg of veal loin
8
1 teaspoon of salt
9
1/4 teaspoon of black pepper
10
3 cups of water (720 ml)
11
For the sauce
12
1/4 cup of preserved caper, drained and rinsed (40 g)
13
1 3/4 cups of mayonnaise (350 g)
14
2 cans of tuna in oil, drained and flaked (170 g)
15
1/3 cup of pickled cucumber, drained and chopped (60 g)
16
2 tablespoons of chopped parsley
17
1/2 teaspoon of salt
18
1 dash of black pepper
19
For decoration
20
Parsley leaves
21
Capers in brine, drained and rinsed

Directions

1
In a large saucepan, combine all the ingredients, bring to high heat, and let it simmer
2
Reduce the heat to low, cover the saucepan, and cook until the meat is tender (about 1 hour and 30 minutes)
3
Prepare the sauce: in a small bowl, soak the capers in water for about 15 minutes
4
Drain the capers
5
In a blender or processor, combine the capers, mayonnaise, tuna, cucumber, and parsley, and blend until smooth
6
Taste with salt and black pepper. Reserve
7
Remove the meat from the saucepan and let it cool
8
Cut it into thin slices using a sharp knife
9
Arrange the slices on a large serving platter and top with the tuna sauce
10
Cover with plastic wrap and refrigerate for about 2 hours
11
Decorate with parsley leaves and capers, and serve immediately
12
Note: If you prefer, prepare the vitella in advance, cover it with plastic wrap or aluminum foil, and store it in the refrigerator
13
At serving time, decorate with parsley leaves and capers.