Vitello Tonnato 002
Vitello Tonnato (2)
  
servings 8
Ingredients
2 lb boneless lean veal, preferably eye of round (1kg)
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
5 Sprigs Italian parsley, coarsely chopped
1 can (3½oz) oil-packed tuna, well
drained (110g)
3 tablespoons capers, drained
2 small sweet pickles, drained and coarsely chopped
3 anchovy fillets, coarsely chopped
¼ cup mayonnaise
1/3 cup lemon juice
Black pepper and salt to taste
¼ cup each olive oil and corn oil
Italian parsley
lemon slices
capers
Directions
Put veal, carrots, celery, onion and parsley in a large saucepan and
cover veal with cold water.
Bring to a boil, then reduce heat and simmer, covered, for 1½
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 parsley, lemon slices and capers. |
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