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