Recipe for Vitello Tonnato


2 lb boneless lean veal,
1 preferably eye of round
2 carrots, coarsely chopped
1 stalk celery, coarsely
1 chopped
1 onion, coarsely chopped
5 sprigs italian parsely,
1 coarsely chopped
1 can (3 1/2oz) oil-packed tuna,
1 well drained
3 tablespoon capers, drained
2 small sweet pickles, drained
1 and coarsely chopped
3 anchovy fillets, coarsely
1 chopped
1/4 cup mayonnaise
1/3 cup lemon juice
1 black pepper and salt to
1 taste
1/4 cup each olive oil and corn oil
1 italian parsely
1 lemon slices
1 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.

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