Italian Vitello Tonnato
|Extra virgin olive oil||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Veal top loin roast||2 1⁄2 Pound, tied (1 Roast)|
|Freshly ground pepper||To Taste|
|Eggs||3 Large (At Room Temperature)|
|Drained capers||1 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Canned italian tuna in oil||6 Ounce, drained, flaked (1 Can)|
|Chopped parsley||2 Tablespoon|
1. Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, and vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, and then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.