Yield: 8 servings
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
(3 1/2 oz can oil-packed tuna, well drained
3 T capers, drained
2 small sweet pickles, drained and coarsely chopped
3 anchovy fillets, coarsely chopped
1/4 c mayonnaise
1/3 c lemon juice
1/4 c corn oil
1/4 c olive oil
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.