Easy Vitello Tonnato
|Olive oil||2 Tablespoon|
|Boneless rolled leg of veal||3 1⁄2 Pound|
|Onion||1 Large, sliced|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Garlic cloves||2 Large, finely minced|
|Canned anchovy fillets||2 Ounce (1 Can)|
|Canned tuna||7 Ounce (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||To Taste|
1. Heat the olive oil in a large, heavy kettle or Dutch oven with a tight-fitting cover. Add the veal and brown lightly on all sides.
2. In the same pan saute the onion, carrots, chopped celery, and garlic. Add the anchovy fillets, tuna, dry white wine, parsley, bay leaves, thyme, salt and pepper to taste. Cover and cook gently for two hours.
3. Remove the meat from the kettle and chill.
Boil the sauce remaining in the kettle until reduced by half and puree in an electric blender or sieve. Chill, then blend in the mayonnaise.
Season to taste with lemon juice.