Chilled Vitello With Tonno Sauce

Trust me when I say that every time I encourage someone to try this elegant dish, they fall in love with it.

It's a Northern Italian Piemontese dish that one very rarely sees in the U.S. or find it up to the standards of the authentic recipe.

3 Lb. Veal Roast - Firmly Tied - Fat Trimmed

1 Carrot - Chopped

1 Stalk Celery - Chopped

1 White or Yellow Onion - Thinly Sliced

2 Cups White Wine

2 Tbs. Capers

1 Lemon 

1 Tbs. Parsley - Chopped

Tonno Sauce

7 Oz. Jar Imported Italian Tuna In Olive Oil

4 Anchovy Filled - Cleaned and Boned

3 Tbs. Capers

Juice From 1 Lemon

3/4 Cup Extra Virgin Olive Oil

1 1/2 Cup Mayonnaise (If Commercial - "Best Foods/Hellman's")

(See Separate Recipe For Fresh Italian Maionese)

Fill a large pan with water. bring to boil. Add veal, vegetables and wine.

Cover and reduce heat to simmer.

Cook 2 Hours or until veal is tender.

Place veal and broth in a large bowl..  Cover and refrigerate 3 - 4 hours.

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Prepare Tonno Sauce by combining tuna, anchovies, capers, lemon juice and olive oil in a blender/food processor.  You want to create a thin paste. If sauce is too thick add additional broth a Tbs. at a time until you reach the correct consistency.

Combine the tuna paste and  mayonnaise in a bowl and mix well.

Refrigerate until used.

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When completely chilled, slice veal into thin fillet slices.

Spread some of the sauce on a serving platter and lay slices on top of sauce in the presentation you prefer. Cover veal slices with remaining sauce.

Place the platter in refrigerator overnight. 

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Prior to serving, garnish with a few thin lemon slices, capers and parsley.

Serves 8

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An elegant antipasti anytime or  lovely summer entree