Vitello Tonnato

Photo: flickr user roxelo's

Ingredients

2 pounds bottom round of veal

2 hard cooked egg yolks

Juice of 1 lemon

2 tablespoons olive oil

1 tablespoon red wine vinegar

Pinch sugar

1 1/2 cups dry white wine

1 large onion, coarsely chopped

2 garlic cloves, crushed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup canned tuna, packed in oil

4 anchovy fillets, rinsed, patted dry

mashed

Capers for garnish

Preparation

Place the veal in a small, deep, non-reactive bowl. Pour in enough wine to barely cover. Refrigerate overnight, covered tightly with plastic wrap.

In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt and pepper. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour. Remove the pot from the heat but leave the veal in the liquid to cool. Remove the veal to a cutting board, cover loosely with foil and set aside.

Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup). Discard the vegetables. Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar and sugar to the sieve and force this mixture through with the back of a large spoon. Mix the resulting sauce until it is well blended and smooth.

Cut the veal into thin slices. Arrange, overlapping on a large serving platter. Spread the sauce over the veal. Garnish with capers if desired. Serves 6.