INGREDIENTS

  • 600g of veal
  • 2 cans of tuna in brine
  • 4 Greek yoghurt 0%
  • 1 red onion
  • Aromatic herbs
  • Very small capers
  • Aromatic vinegar
  • Boiled egg white
  • Basil
  • White wine

Cooking time 90 minutes

INSTRUCTIONS

  • We cooked first the aromatic herbs in the white wine for 30 minutes, then we put meat, salt, aromatic vinegar (3-4 spoonfuls) we cooked 35 minutes in the microwave.
  • We prepare the sauce with 4 jars of yoghurt and the tuna dried in a non-stick pan.
  • We put now the tuna in the mixer and then we mix it with yoghurt,we add salt to our taste and now we put capers, a little bit of pepper and 3 spoonfuls of aromatic vinegar, half red onion thinly cut.
  • Once the meat is cooled, cut it thinly and we finally put the sauce the white egg ( chopped into cubes) and minced basil.
  • If you like you can put Sweet & sour silver skin onions too.

P.S.: We tried a different way:

  • We cooked 600g of veal in 2 glasses of white wine, 2 sliced potatoes, shallot and salt
  • 35 minutes in the microwave then we let it cool down then mash potatoes and the shallot.
  • At this point we mixed 2 cans of tuna (in brine), 1 shallot, a spoonful of pickled capers we added 1 jar of yoghurt 0%, some spoonfuls of MCT oil (if available).
  • We mixed the boiled vegetables to the fresh minced ones.
  • We made a layer of very thinly veal and we spread this sauce sufficiently dense then we put fresh minced onion and some capers.

If the sauce exceeds we can use it as filling for tomatoes or spread it on bread or crackers.