---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Vitello Tonnato
 Categories: Italian, Meats, Fish
      Yield: 8 Servings
 
      2 lb Boneless lean veal;
           - preferably eye of round
      2    Carrots; coarsely chopped
      1    Celery rib;
           - coarsely chopped
      1    Onion; coarsely chopped
      5    Italian parsley sprigs;
           - coarsely chopped
  3 1/2 oz Can oil-packed tuna;
           - well drained
      3 tb Capers; drained
      2 sm Sweet pickles; drained,
           - coarsely chopped
      3    Anchovy fillets;
           - coarsely chopped
    1/4 c  Mayonnaise
    1/3 c  Lemon juice
           Black pepper; to taste
           Salt; to taste
    1/4 c  Olive oil
    1/4 c  Corn oil
           Italian parsley
           Lemon slices
           Capers
 
  Put veal, carrots, celery, onion, and parsley 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
  parsley, lemon slices, and capers.
 
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