Marinated Tuna with Roasted Pink Veal Fillet and Glazed Onions

5 from 3 votes
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 109 kcal


For the saddle of veal:

  • 600 g Veal fillet
  • Salt
  • Pepper from the grinder
  • Clarified butter for frying

For the glazed onions:

  • 5 Pc. Small onions, peeled and halved
  • Vegetable oil for frying
  • Salt pepper
  • 750 ml Veal stock

For the tuna sauce:

  • 2 Pc. Diced shallots
  • 3 Pc. Mushrooms, finely chopped
  • 2 tbsp Butter for sweating
  • 1 Pc. Diced tomato
  • 0,5 Pc. Garlic clove pressed on
  • 0,5 Pc. Celery, finely diced
  • 0,5 Pc. Carrot, finely diced
  • 0,5 tbsp Capers
  • 1 Pc. Anchovy fillet in oil, finely chopped
  • 2 Can Tuna
  • 50 ml Nolly Prat
  • 100 ml White wine
  • 500 ml Tomato stock
  • 1 Pc. Bay leaf
  • 1 pinch Chopped thyme
  • 1 pinch Chopped rosemary
  • Salt pepper
  • 1 tbsp Potato, finely grated
  • 3 tbsp Mayonnaise
  • 1 tbsp Sour cream
  • Lemon juice
  • Cayenne pepper


  • 600 g Tuna fillet
  • Wild herbs Salad


  • Season the veal fillet with salt and pepper and fry briefly on each side in clarified butter in a hot pan. After searing, place the veal fillet on an oven rack and cook pink in the 160 degree oven for about 20-25 minutes. Then leave to cool on a wire rack.
  • For the glazed onions, fry the halves in oil in a small pan until golden brown. Then season with salt and pepper and pour in the veal stock until the onions are almost covered. Braise the onions in the pan in the oven at 200 degrees for about 45 minutes.
  • For the tuna sauce, sauté shallots and mushrooms in butter. Add tomatoes, garlic, celery, carrots, capers and anchovy fillet and sauté briefly. Drain the tuna, mix in and deglaze with Nolly Prat and white wine. Pour in the tomato stock and season with bay leaf, thyme, rosemary, salt and pepper. Stir in the grated potato and simmer until the vegetables are soft. Puree the sauce in the mixer, strain through a sieve and reduce to approx. 300 ml. Then stir quickly cold on crushed ice. Stir in mayonnaise and sour cream and season to taste with lemon juice and cayenne pepper.
  • Cut the tuna and the saddle of veal into very thin (approx. 1mm) slices, preferably with a slicer, and arrange on plates together with the glazed onion halves. Spread the tuna sauce over it and garnish everything with a few wild herb salad leaves.


Serving: 100gCalories: 109kcalCarbohydrates: 0.7gProtein: 7.6gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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