Vietllo tonnato
10 servings
Ingredients
| Quantity | 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 |
Directions
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.