Vitello tonnato
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Vitello tonnato
  Italian    Fish  
Last updated 6/12/2012 1:28:39 AM. Recipe ID 64108. Report a problem with this recipe.
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      Title: Vitello tonnato
 Categories: Italian, Meats, Fish, Main dish
      Yield: 8 Servings
      2 lb Boneless lean veal,
           Preferably eye of round
      2    Carrots, coarsely chopped
      1    Stalk celery, coarsely
      1    Onion, coarsely chopped
      5    Sprigs Italian parsely,
           Coarsely chopped
      1 cn (3 1/2oz) oil-packed tuna,
           Well drained
      3 tb Capers, drained
      2    Small sweet pickles, drained
           And coarsely chopped
      3    Anchovy fillets, coarsely
    1/4 c  Mayonnaise
    1/3 c  Lemon juice
           Black pepper and salt to
    1/4 c  Each olive oil and corn oil
           Italian parsely
           Lemon slices
  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.

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Recipe ID 64108 (Apr 03, 2005)

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