Veal With Tuna Sauce
Veal with Tuna Sauce (Vitello Tonnato)
This is a Northern Italian classic
1 (4 pound) leg of veal, boned, rolled and tied
1 (2 oz) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley
Make 10 to 12 deep cuts down length of meat with small knife
Cut 3 anchovy fillets into 3/4-inch pieces
Cover and refrigerate remaining anchovies for Tuna Sauce
Stuff a piece of anchovy and a slice of garlic into each cut
Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in Dutch oven
Heat to boiling; reduce heat
Cover and simmer until meat is tender, 1 1/2 to 2 hours
Skim foam if necessary
Remove from heat; cool
Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce
Prepare Tuna Sauce
Pat meat dry; cut into thin slices
Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish
Arrange meat slices in sauce
Spoon remaining sauce over meat slices
Cover and refrigerate at least 3 hours
Arrange meat slices on platter; spoon Tuna Sauce over meat
Sprinkle with snipped parsley
Yields 10 to 12 servings
Tuna Sauce
1 (3 1/2 oz) can white tuna, drained
1 (3 1/4 oz) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth
Place tuna, capers, oil, lemon juice, egg yolk, garlic and remaining anchovies in blender container
Cover and blend on low speed just until well blended, about 45 seconds
Season with salt and white pepper
Add whipping cream and reserved broth; blend on low speed just until well blended, about 30 seconds
Leave a Comment