Best Veal Tuna And Caper Sandwich Recipes

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POACHED VEAL EYE ROUND WITH TUNA, ANCHOVIES AND CAPERS SAUCE



Poached Veal Eye Round with Tuna, Anchovies and Capers Sauce image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 portions

Number Of Ingredients 17

2 pounds veal, eye round, 1 piece, trimmed and ready to be cooked
4 quarts white stock, veal or beef or vegetable
2 egg yolks (fresh or pasteurized)
Sea salt, fine, to taste
Lemon juice, to taste
1 cup olive oil
1 1/2 cups tuna fish, canned in olive oil, drained
1 ounce anchovies, fillets, preserved in olive oil, drained
1 ounce capers, preserved in salt, soaked in fresh water and drained
1 tablespoon vinegar, red wine
White wine, (sauvignon) to taste
1/2 cup heavy cream
3 celery hearts with leaves
1 ounce capers, preserved in salt, soaked in fresh water and drained
1 ounce anchovies, fillets, preserved in olive oil, drained
Peppercorns, black, freshly ground, to taste
Olive oil, extra-virgin, to taste

Steps:

  • Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).
  • Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.
  • Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin.

SAM SIFTON'S VITELLO TONNATO



Sam Sifton's Vitello Tonnato image

This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp on the veal, or the tuna, or the mayonnaise. They all mingle together to create something better than the sum of their parts.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 19

2 pounds boned veal eye round
1 (7-ounce) container best-quality Italian tuna, shredded
1 medium yellow onion, peeled, chopped in quarters and stuck with 2 cloves
1 celery rib, roughly chopped
1 carrot, peeled and roughly chopped
1 parsley sprig
1 1/2 cups chicken broth, preferably low-sodium or homemade
½ teaspoon kosher salt
10 black peppercorns, ground
1 bay leaf
1 1/2 cups dry white wine
2 egg yolks
1 cup extra-virgin olive oil
1 (12-ounce) container best-quality Italian tuna in olive oil, finely chopped, with its oil
2 anchovies, rinsed, dried and minced
1 tablespoon caper brine
Lemon juice
Veal broth (see above)
Kosher salt, to taste

Steps:

  • If necessary, tie the veal with cotton string, so that it resembles a salami. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
  • Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator. (Discard solids.)
  • Meanwhile, put yolks in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated. When a thick emulsion forms, then you can add oil a little faster, but not much faster. The entire process should take roughly 5 to 7 minutes. (You may not need all the oil.)
  • Add tuna, anchovies and caper brine to the mixture, then beat to incorporate. Add a few tablespoons of the veal broth to thin the sauce slightly. Taste and adjust seasoning, adding lemon juice or more broth to taste. The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
  • Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley. Serve with copious amounts of bread and a green salad, lightly dressed.

VEAL, TUNA AND CAPER SANDWICH



Veal, Tuna and Caper Sandwich image

Provided by Jonathan Reynolds

Categories     lunch, main course

Time P2DT6h30m

Yield 8 to 10 servings

Number Of Ingredients 12

12-pound boneless veal loin roast, tied at 1/4-inch intervals
Olive oil
Kosher salt and freshly ground pepper
2 egg yolks
2 cups olive oil
6 tablespoons fresh lemon juice
16-ounce can tuna packed in olive oil, drained
3 anchovy fillets
2 tablespoons drained capers
Kosher salt and freshly ground pepper to taste
16 to 20 slices good soft white sandwich bread (like Pepperidge Farm)
2 ripe tomatoes, very thinly sliced and drained on paper towels

Steps:

  • Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
  • In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
  • Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
  • To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.

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