Vitello tonnato

Yield: 8 servings

Measure Ingredient
2 pounds Boneless lean veal,
\N \N Preferably eye of round
2 \N Carrots, coarsely chopped
1 \N Stalk celery, coarsely
\N \N Chopped
1 \N Onion, coarsely chopped
5 \N Sprigs Italian parsely,
\N \N Coarsely chopped
1 can (3 1/2oz) oil-packed tuna,
\N \N Well drained
3 tablespoons Capers, drained
2 \N Small sweet pickles, drained
\N \N And coarsely chopped
3 \N Anchovy fillets, coarsely
\N \N Chopped
¼ cup Mayonnaise
⅓ cup Lemon juice
\N \N Black pepper and salt to
\N \N Taste
¼ cup Each olive oil and corn oil
\N \N Italian parsely
\N \N Lemon slices
\N \N Capers

Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1½ hours. Cool veal completely.

Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary.

Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers.

Per portion: 302 calories, 26.8g protein, 20.6g fat, 1.5g carbohydrates, .1g dietary fibre, 12mg calcium, 1.1mg iron Source: Modern Woman magazine, July 1994, pages 23-24 * Submitted By A4GY@... ("N. WEBBER") On 04-30-95

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