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Vitello Tonnato

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Ingredients
  • 2 pounds 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
  • (3 1/2 oz can oil-packed tuna, well drained
  • 3 T 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
  • salt
  • 1/4 c corn oil
  • 1/4 c olive oil
  • Italian parsely
  • lemon slices
  • capers
Instructions

Yield: 8 servings. 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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