Vitello Tonnato

Categories: Italian | Meats | Fish | Main dish

Serves: 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
Italian parsely
Lemon slices
Capers

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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