This recipe arrives on 24/07/2026
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Tuna Spread
- 600 g whole veal round (girello)
- 1 jar of Orco Tuna Sauce (about 200 g)
- 1 carrot
- 1 celery stalk
- 1 small onion
- 1 bay leaf
- 5-6 black peppercorns
- 2 tbsp salt-packed capers
- Coarse salt, to taste
Prepare everything the day before: the longer it rests, the more the sauce soaks into the meat and the flavour becomes rounder and more enveloping.
Put the veal round in a large pot with the carrot, celery, onion cut in half, bay leaf and peppercorns. Cover generously with cold water, add a generous pinch of coarse salt and bring to a gentle boil. Once it starts simmering, count 45-50 minutes keeping the heat low: the meat must cook slowly, never at a rolling boil, so it stays tender and juicy.
Turn off the heat and let the veal cool directly in its broth for at least an hour. This step is essential: the meat relaxes and soaks up flavour.
Slice the veal thinly with a very sharp knife and arrange the slices on a serving plate, overlapping them slightly like roof tiles. Cover generously with the Orco Tuna Sauce, letting it slip between the slices.
Rinse the capers well to remove the salt, squeeze them dry and scatter over the top. Cover with cling film and let rest in the fridge for at least 2 hours before serving.
