Vitello Tonnato
| Yield: | 1 Servings |
| Categories: | Fish |
| 2 1/2 | lb | Lean veal roast; trtrussed |
| 1 | Carrot peeled and sliced | |
| 2 | lg | Onion thinly sliced |
| 1 | Celery ribs; chopped | |
| 4 | Parsley stems | |
| 1 | Bay leaf | |
| 1/4 | c | Dry white wine |
| TUNA SAUCE | ||
| 1 | c | Mayonnaise pref. homemade |
| 1 | cn | (7 oz) tuna in oil |
| 6 | Flat anchovy filets | |
| 1 | c | Extra virgin olive oil |
| 3 | tb | Lemon juice |
| 2 | tb | Capers;soaked in water and, drained |
| 2 | tb | Gherkins; chopped |
| Pepper |
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