Vitello tonnato
Yield: 8 Servings
Ingredients:
- 2 lb Boneless lean veal Preferably eye of round
- 2 Carrots coarsely chopped
- 1 Stalk celery coarsely Chopped
- 1 Onion coarsely chopped
- 5 Sprigs Italian parsely Coarsely chopped
- 1 cn (3 1/2oz) oil-packed tuna Well drained
- 3 tb Capers drained
- 2 Small sweet pickles drained And coarsely chopped
- 3 Anchovy fillets coarsely Chopped
- 1/4 c Mayonnaise
- 1/3 c Lemon juice Black pepper and salt to Taste
- 1/4 c Each olive oil and corn oil
Instructions:
Italian parsely Lemon slices Capers Put veal carrots celery onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil then reduce heat and simmer covered for 1 1/2 hours. Cool veal completely. Meanwhile puree tuna capers pickles and anchovies together in a food processor or blender. Add mayonnaise lemon juice and oils; mix until well blended. Add pepper taste and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsely lemon slices and capers.
