vietllo tonnato
| Measure | Ingredient |
|---|---|
| 6½ ounce | Tuna, canned in oil, or in water, drained |
| 2 | Anchovy fillets |
| 1 | Garlic clove, sliced |
| ¼ cup | Olive oil |
| 2 tablespoons | White wine vinegar |
| 1 tablespoon | Whipping cream |
| 1 tablespoon | Capers, drained |
| 4 pounds | Leg of veal, boned & rolled |
1. Preheat oven to 350 degrees F. In a blender or food processor puree tuna, anchovies, garilic, olive oil, vinegar, and cream. Stir in capers; chill (this sauce is better when made a day in advance so flavors can blend).
2. Place veal on a rack in an 8- by 12-inch roasting pan. Roast about 45 minutes (to an internal temperature of about 140 degrees F.). Cool briefly and refrigerate overnight.
3. To serve, slice veal ¼ inch thick, arrange on a platter, and pour tuna sauce over pieces.
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