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Cold Veal with Tuna Sauce

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  12 Hours 50 Minutes
Yield:  Serves 6

A specialty of Milan and Piedmont, vitello tonnato is a typical summer dish. It has a cool, fresh taste and is equally good as an antipasto or as the main course of a light lunch, enjoying wide popularity not only in restaurants but also on the family table. There are any number of recipes with personal variations introduced by every cook. The version given here may be taken as the universally accepted formula in professional kitchens.

RECIPE INGREDIENTS

2 lb lean veal, such as topside

1 carrot, sliced

1 onion, sliced

3 or 4 cloves

2 bay leaves

salt and freshly ground pepper

3 cups dry white wine

For Sauce:

2 egg yolks

6 oz tuna packed in olive oil, drained, with oil reserved

Juice of 1 lemon

2 tablespoons dry white wine

1 to 2 tablespoons white wine vinegar

1 tablespoon capers, drained and minced

Cold Veal with Tuna Sauce Recipe at Cooking.com

DIRECTIONS

Put the veal in a bowl along with the carrot, onion, cloves, bay leaves and salt and pepper. Pour on wine to cover. Cover and set aside to infuse overnight.

Next morning, wrap the meat in a white napkin, lay it in a casserole or saucepan and pour on the marinade. Place over moderate heat and cook for about 40 minutes, or until the meat is soft and tender. Remove the napkin (which serves to keep it in shape) and set the meat aside to cool.

Meanwhile, prepare a good quantity of mayonnaise by beating the egg yolks with the olive oil and the lemon juice. Push the tuna through a strainer or process it in a food processor until very fine, and fold it gently into the mayonnaise. Dilute the sauce with the white wine and vinegar; stir in the capers.

Slice the veal, arrange it on a serving dish and coat it with the sauce. Refrigerate until serving time.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

431

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

20g

Sodium:

1097mg

% Cal. from Fat:

25%

Cholesterol:

209mg

Protein:

44g

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