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    You are in: Home / Recipes / Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal Recipe
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    Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

    Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    14 hrs

    12 hrs

    2 hrs

    Karen Elizabeth's Note:

    I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly.

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    Units: US | Metric




    1. 1
      Bind veal roast into roll, if necessary, and place in casserole.
    2. 2
      Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
    3. 3
      Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
    4. 4
    5. 5
      Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
    6. 6
      Remove veal from liquid, dry with absorbent paper, cut in thin slices.
    7. 7
      Arrange on platter and pour sauce over meat.
    8. 8
      Place in refrigerator overnight.
    9. 9
      Garnish with olives, lemon slices and parsley.
    10. 10
      Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.

    Ratings & Reviews:

    • on July 28, 2009


      Fabulous!! We loved this recipe I made this Saturday, as I was having my family over for Sunday lunch. I served this along with a bunch of antipasti dishes, a large green salad and a rustic crusty loaf of bread. It was perfect and totally delicious. I am one of the biggest haters of anchovies even though my brothers love them, but I made the recipe using both the paste and anchovies and you could not even pick up the strong taste. I think they actually made the dish better. I did leave out the teaspoon of salt from the juice to pour over the roast as I felt the paste was salty enough. The tuna topping was awesome and I served the rest in a bowl on the side for everyone to take more, my brother put it all over his salad as well as the meat. A really great dish Karen and makes for a great meal to share with family on a lazy Sunday afternoon, with a good bottle of wine whilst soaking up the sun. Cheers :)

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    Nutritional Facts for Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

    Serving Size: 1 (549 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.6
    Calories from Fat 317
    Total Fat 35.2 g
    Saturated Fat 13.8 g
    Cholesterol 344.0 mg
    Sodium 1272.5 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 0.4 g
    Sugars 1.7 g
    Protein 84.9 g

    The following items or measurements are not included:


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