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Vitello Tonnato
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

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 Chopped

1/4 c Mayonnaise

1/3 c Lemon juice

Black pepper and salt to Taste

1/4 c Each olive oil and corn oil

Italian parsely

Lemon slices

Capers
  • Omschrijving recept: Kalfsvleesgerechten; Visgerechten; Italiaans
  • Aantal Porties: 8
  • Bron: Gemini's MASSIVE MealMaster collection

Bereiding

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.