Roast Veal in Tuna Sauce from the Madeira Islands Portugal
Experience the culinary charm of the Madeira Islands with this exquisite Roast Veal in Tuna Sauce, a Portuguese specialty that effortlessly blends tender, oven-roasted veal with a luxuriously smooth tuna and caper sauce. This dish captures the essence of coastal Mediterranean flavors, featuring a golden seared veal roast, slow-cooked with aromatic garlic, onions, and a splash of dry white wine for depth and richness. The creamy tuna sauce, made with canned tuna, mayonnaise, and a zesty hint of lemon juice, adds a delightful contrast to the savory roast, while capers lend a subtle briny tang. Perfect for special occasions or a truly comforting yet elegant dinner, this recipe is both hearty and sophisticated. Garnish with fresh parsley and serve with crusty bread or roasted potatoes to complete this delicious Portuguese-inspired feast.
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Recipe Information
Ingredients
- 1.5 kg veal roast
- 4 tbsp olive oil
- 4 pieces garlic cloves
- 1 large onion
- 250 ml dry white wine
- 150 ml water
- 2 tsp salt
- 1 tsp black pepper
- 200 g canned tuna in olive oil
- 150 g mayonnaise
- 2 tbsp capers
- 1 tbsp lemon juice
- 2 tbsp parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Season the veal roast with salt and black pepper, ensuring the seasoning is evenly distributed.
Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat.
Sear the veal roast on all sides until golden brown, about 8-10 minutes.
Add the garlic cloves (peeled and smashed) and the chopped onion to the pan. Sauté for 2-3 minutes until fragrant.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom.
Add the water to the pan, then transfer the skillet or roasting pan to the preheated oven.
Roast the veal for approximately 1 hour and 15 minutes, basting occasionally with the pan juices. Use a meat thermometer to ensure an internal temperature of 63°C (145°F) for medium doneness.
While the veal is roasting, prepare the tuna sauce. In a blender or food processor, combine the drained canned tuna, mayonnaise, capers, and lemon juice. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Once the veal is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
Slice the veal thinly and arrange it on a serving platter. Spoon the tuna sauce over the slices or serve it on the side.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.0 g | 397% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1717 mg | 572% | |
| Sodium | 7069 mg | 307% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 12.3 g | ||
| Protein | 414.4 g | 829% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 296 mg | 23% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5879 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
