Yield: 8 servings
|2 pounds||Boneless lean veal,|
|\N \N||Preferably eye of round|
|2 \N||Carrots, coarsely chopped|
|1 \N||Stalk celery, coarsely|
|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|
|⅓ cup||Lemon juice|
|\N \N||Black pepper and salt to|
|¼ cup||Each olive oil and corn oil|
|\N \N||Italian parsely|
|\N \N||Lemon slices|
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