Recipe ingredients and directions:

Yield: 8 servings

2 lb boneless lean veal, preferably eye of round

2 carrots, coarsely chopped

1 stalk celery, coarsely chopped

1 onion, coarsely chopped

5 sprigs Italian parsely, coarsely chopped

(3 1/2 oz can oil-packed tuna, well drained

3 T capers, drained

2 small sweet pickles, drained and coarsely chopped

3 anchovy fillets, coarsely chopped

1/4 c mayonnaise

1/3 c lemon juice

black pepper

salt

1/4 c corn oil

1/4 c olive oil

Italian parsely

lemon slices

capers

Put veal, carrots, celery, onion and parsely 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.

Category: Beef Veal Recipes