Vitello Tonnato With Tuna
|Veal roast||1 1⁄2 Pound (Cold, Preferably Boneless)|
|Homemade mayonnaise||1⁄2 Pint (Thick One)|
|Middle cut tuna||1 Can (10 oz), finely mashed with its oil|
|Lemon juice||1⁄2 Tablespoon (1 Can)|
|Anchovy fillets,||8 , finely chopped|
|Veal stock/Chicken stock||1 Cup (16 tbs)|
|Finely chopped capers||1 Tablespoon (Leveled) (For Garnishing)|
|Lemon wedges||4 (For Garnishing)|
A blissful dish for hot summer days.
It may be made in advance and refrigerated overnight.
Slice the cold veal fairly thinly and arrange on a large serving dish.
Combine the mayonnaise with the tuna, lemon juice and anchovies, then thin down to the consistency of cream with the cold stock.
Season to taste with pepper and stir in the capers.
Spoon the sauce over the veal, making sure the meat is completely covered.
Chill for up to 12 hours