You are here

Cold Veal With Tuna Sauce

admin's picture
Ingredients
  Boneless veal 3 Pound, rolled and tied
  Cloves 2
  Onion 1 Large
  Bay leaves 2 Small
  Carrots 2
  Celery stalks 2
  Parsley sprigs 6
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned tuna 15 1⁄2 Ounce (2 Cans, Each 7.75 Ounce)
  Anchovy fillets 1 Can (10 oz)
  Olive salad/Salad oil 1 Cup (16 tbs)
  Lemon juice 3 Tablespoon
  Chopped capers 1 Tablespoon
Directions

1.
Stick the cloves into the onion and put in a large saucepan with the veal roll, bay leaves, carrots (whole or cut in chunks), celery, parsley, salt and pepper.
Add water just to cover and cook slowly until the veal is tender, about 2 hours.
Drain and cool.
2.
Force the tuna fish and anchovies through a coarse sieve or puree them in a blender.
Gradually beat in the oil and lemon juice until the sauce is creamy and smooth.
Stir in the capers.
3.
When the veal is cool, slice it very thin and pile up the slices in a large glass or crockery bowl.
Pour the sauce over the meat, cover, and chill at least 12 hours in the refrigerator.
Unmold on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Meat
Servings: 
6

Rate It

Your rating: None
4.1625
Average: 4.2 (20 votes)