Yield: 10 servings
|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.