Veal Medallions with a Tuna and Caper Sauce

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Veal Medallions with a Tuna and Caper Sauce

Veal is another common meat used in Italian kitchens.  I love the thin medallions with the tuna and capers.  This is a real authentic Italian dish that we make in our hours over and over!


  • 1 pound 3-ounce veal medallions (1/2 inch thick)
  • 1 1/2 teaspoon sea salt, plus more
  • 3/4 teaspoon freshly ground pepper, plus more
  • 3 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 2 shallots, minced (about 1/2 cup)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth/stock
  • 1 can (6 ounces) tuna (chunk or solid in olive oil), drained
  • 1 large garlic clove, finely chopped
  • 1 lemon, zested
  • 2 lemons, juiced (2 tablespoons)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 1/4 cup fresh flat- leaf parsley, chopped


  1. Season both sides of the veal lightly with salt and pepper and set aside on a platter. Using a very large sauté pan or braising pan over medium-high heat add 2 tablespoons oil and butter. Let the oil get very hot and butter melted and starting to bubble but not browning.

  2. One at a time add in the pan and let cook on each side for 3 minutes. Turn once and cook the other side for 2 minutes.  Transfer meat to a platter and tent with foil.

  3. Lowering the temperature to medium-low then add the remaining tablespoon of oil. Once hot add in shallot and stir around to cook for about 4-5 minutes. Add the wine and let simmer, scraping up any browned bits from the bottom of the pan using a wooden spoon until almost evaporated about 3-4 minutes.

  4. Add the chicken broth/stock and simmer over a medium heat until reduced by half, about 4-5 minutes. Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or individual plates.

  5. In a bowl add tuna and break apart with a fork into bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine.

  6. When ready to serve just top the veal with the tuna and caper sauce.

    Cindy’s Tip: You can also add the tuna mixture to the pan and let warm with the veal and create a sauce.

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