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Vitello Tonato (Tuna & Veal)




Source of Recipe


Internet


List of Ingredients




Makes 4 to 6 Servings

2 pound boned leg of veal rolled and secured with string
3 tablespoons lemon juice
4 cups water
1 cup white wine
1 onion
3 cloves garlic
1 bay leaf
2 stalks celery with leaves, cut into 1 inch pieces
2 carrots, scraped and cut into 1 inch pieces
6 sprigs parsley
1 tablespoon salt
6 peppercorns
1 cup tuna fish
4 anchovy fillets
¼ cup olive oil
¼ cup vegetable oil
6 tablespoons lemon juice
¼ cup drained capers


Recipe



Rub the veal with the lemon juice and set aside. Combine the water, wine, onion, cloves, bay leaf, celery, carrots, parsley, salt and peppercorns in a large kettle and bring slowly to a boil. Add the veal, making sure that it is completely covered by the liquid, and again bring to a boil. Cover the pan and simmer for about 1 ½ hours. Remove the meat from the broth, and cool it thoroughly.
In the top of a blender, combine the tuna fish, anchovies, olive oil, vegetable oil, lemon juice, and capers. Blend until smooth. After the meat has cooled, slice it very thin and arrange in a shallow dish. Pour the sauce over it and chill overnight. At serving time, garnish with lemon roses and fresh parsley.