Vitello Tonnato
| Yield: | 8 Servings |
| Categories: | Italian, Main Dishes, Fish, Meats |
| 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 |
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