Vitello Tonnato

Recipe Ingredients

2 lbs	908g / 32oz	Boneless lean veal
		Preferably eye of round
2		Carrots - coarsely chopped
1		Celery - coarsely
		Chopped
1		Onion - coarsely chopped
5 sections		Italian parsely
		Coarsely chopped
1		Oil-packed tuna - (3 1/2oz)
		Well drained
3 tablespoons	45ml	Capers - drained
2 tablespoons	30ml	Sweet pickles - drained (small)
		And coarsely chopped
3		Anchovy fillets - coarsely
		Chopped
1/4 cup	59ml	Mayonnaise
1/3 cup	78ml	Lemon juice
		Black pepper and salt to
		Taste
1/4 cup	59ml	Olive oil and corn oil
		Italian parsley
		Lemon slices
		Capers

Recipe Instructions

Put veal, carrots, celery, onion and parsley in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 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.

Source:
Mario Batali

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