Veal With Tuna Sauce Recipe

Veal With Tuna Sauce Recipe - This is a Classic summer dish in Italy. Use extra-virgin olive oil if You’re making your own mayonnaise, or whisk a little into the prepared variety to add a more fruity flavor.

Veal With Tuna Sauce Recipe

Ingredients :

For The Veal :

• 2 ½ lbs. lean veal roast, preferably  top round, firmly trussed
• 1 medium carrot, peeled and chopped
• 1 stalk celery, without leaves, chopped
• 1 medium onion, chopped
• 4 springs Italian parsley
• 1 dried bay leaf

For The Sauce :

• 1 7-oz. can imported tuna, packed in olive oil
• 5 flat anchovy filets
• 1 cup extra-virgin olive oil
• 3 tsp. lemon Juice, freshly squeezed
• 3 tbsp. capers, soaked and rinsed
• 1 ¼ cups mayonnaise

Suggested Garnishes :

• Thin slices of lemon
• Pitted black olives, slivered
• Whole capers
• Whole Italian parsley leaves
• Anchovy filets

Directions :

1. For the veal : Put in a deep heavy pan. Add carrots, celery, onions, parsley, bay leaf, and enough water to cover. Remove meat and set it aside. Cover pan, bring water to a boil, then add veal. Return to a boil, Cover, Reduce heat, and gently simmer for 2 hours. Add more water if necessary. Remove from heat, set aside, and allow meat to cool in the stock.
2. For The Sauce : Drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers. Process until it becomes a creamy, beige-colored sauce. Fold sauce gently, but thoroughly, into mayonnaise. If made ahead of time, refrigerate.
3. To Assemble : When meat is cool, transfer to a cutting board. Remove trussing strings, and carefully cut intro uniformly thin slices.
4. Spread some of the tuna sauce on bottom of a platter. Over it, lay a single layer of veal slices, edge to edge, without overlapping; cover with sauce. Repeat layering, ending with sauce.
5. Cover veal with plastic wrap and refrigerate for at least 24 Hours. (It will keep for at least a week) Bring to room temperature before serving. Use a spatula to smooth the top, And garnish with some or all or the suggested garnishes

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