Vitello Tonnato
- 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
- 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.
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.
