Veal, Tuna and Caper Sandwich Recipe

Name: Veal, Tuna and Caper Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Rub veal with oil and sprinkle with salt and pepper.
3
Sear loin on all sides over medium heat until browned, about 5 minutes in all.
4
Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees.
5
Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours.
6
Slice into 1/8-inch slices, removing strings as you slice.
7
In a food processor, pulse the yolks to blend.
8
With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice.
9
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.
10
Season well with salt and pepper.
11
Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover.
12
Top with a layer of veal and cover with a thin layer of tuna sauce.
13
Repeat until all the veal and sauce are used.
14
Cover and refrigerate 6 to 48 hours.
15
To assemble: Spread sauce on one side of all the bread slices.
16
Cover half the slices with the veal, scraping off most of the sauce from the meat.
17
Top with tomatoes and remaining bread, spread sides down.
18
Cut off crusts and cut sandwiches in half.

4684

kcal

Calories

525

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12-pound boneless veal loin roast, tied at 1/4-inch intervals, Olive oil, Kosher salt and freshly ground pepper, 2 egg yolks, and more.

Yes, Veal, Tuna and Caper Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal, Tuna and Caper Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions