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Vitello Tonnato



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Vitello Tonnato

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.


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

Serves:

8 Servings
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