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.