Vietllo tonnato

Yield: 10 servings

Measure Ingredient
6½ ounce Tuna, canned in oil, or in water, drained
2 \N Anchovy fillets
1 \N 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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