Poached veal with tuna sauce
Tuna, canned in springwater, drained
1 95g can
Anchovy fillets in oil, drained
Light sour cream
2 cup(s), (500ml)
Fresh bay leaf
1 medium, coarsely chopped
Lean veal loin chop
550 g, (600g), or (backstrap), fat-trimmed
2 bunch(es), trimmed
2 medium, chopped
Beans, broad, raw
1 cup(s), peeled
1 cup(s), 1/2 bunch picked
Grated parmesan cheese
⅓ cup(s), (25g)
- Place tuna, anchovies, sour cream, half the lemon juice and 2 tablespoons water in a food processor. Process until smooth. Season with salt and freshly ground black pepper. Set tuna sauce aside.
- Place stock, 2 cups (500ml) water, bay leaf and carrot in a medium saucepan over high heat and bring to the boil. Add veal and reduce heat to low. Simmer for 15–18 minutes. Turn off heat and leave veal in broth for 10 minutes. Transfer veal to a plate. Cover with foil.
- Meanwhile, boil, steam or microwave asparagus, zucchini and broad beans, separately, until tender. Drain. Place vegetables, watercress and parmesan in a large bowl. Toss gently to combine.
- Cut veal into thick slices and top with tuna sauce. Serve with watercress salad.