Servings: 6

INGREDIENTS:

• 1 Onion, chopped
• 1 Tbsp Minced garlic
• 10 Tbsp Olive oil
• 2 lb Veal loin or leg roast
• 6 3/4 oz Canned tuna, drained
• 24 Anchovy fillets
• 1 cup Dry white wine
• 1 cup Water or chicken broth
• 1 tsp Thyme leaves
• 2 Bay leaves
• 1 tsp Ground white pepper
• 1/2 lb Dry pasta, such as penne or small shells
• 2 Egg yolks
• Salt to taste
• 1/4 cup Capers
• 2 Tbsp Finely chopped parsley

INSTRUCTIONS:

1. In a 2-quart pot, combine chopped onion, minced garlic, and 1 tablespoon of olive oil. Place the pot over medium heat and cook, stirring, for 5 minutes until the onion is softened.
2. Add the veal, drained canned tuna, 6 anchovy fillets, dry white wine, water or chicken broth, thyme leaves, bay leaves, and ground white pepper to the pot. Cover the pot, reduce the heat to low, and cook for 45 to 50 minutes, or until a meat thermometer measures 135°F (57°C).
3. Remove the pot from the heat and allow the contents to cool to room temperature.
4. While the veal mixture is cooling, cook 1/2 pound of dry pasta according to the package directions. Drain the cooked pasta, toss it with 1 tablespoon of olive oil, and let it cool.
5. Remove the veal from the cooking liquid and boil the liquid for 5 minutes, or until reduced by half.
6. Transfer the contents of the pot, except for the bay leaves, to a bowl and let them cool.
7. Remove the bay leaves from the cooled mixture and transfer the contents to a food processor. Add the egg yolks and blend until smooth.
8. While the food processor is running, gradually add the remaining 9 tablespoons of olive oil in a slow steady stream until the sauce is well combined and smooth.
9. When it’s time to serve, toss the cooked and cooled pasta with the capers, finely chopped parsley, and half of the sauce. Arrange the pasta on a large platter.
10. Slice the veal very thinly and arrange the slices on top of the pasta.
11. Spoon the remaining sauce in a ribbon over the veal and decorate with criss-crosses of the remaining 18 anchovy fillets.

Enjoy this delicious veal and tuna pasta dish!

Here are some variations of the veal and tuna pasta recipe:

1. Vegetarian Option: To make this dish vegetarian, omit the veal and use extra vegetables or substitute with plant-based protein sources like tofu or tempeh. You can also add more mushrooms, bell peppers, or eggplant for added texture and flavor.
2. Seafood Variation: Instead of veal, use other seafood options like shrimp, scallops, or even salmon. You can still combine it with the tuna for a delicious seafood pasta dish.
3. Creamy Sauce: For a creamy version, replace the egg yolks with heavy cream or half-and-half. You can also add a splash of cream to the existing sauce for a richer taste.
4. Spicy Twist: Add crushed red pepper flakes or diced jalapeños to the sauce for a spicy kick. This will add some heat and depth to the dish.
5. Cheese Lover’s Delight: Increase the amount of Gorgonzola cheese or add other types of cheese like grated Parmesan or Romano for a cheesy and savory flavor.