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
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.
