| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lean veal roast; trtrussed |
| 1 |
|
Carrot peeled and sliced |
| 2 |
lg |
Onion thinly sliced |
| 1 |
|
Celery ribs; chopped |
| 4 |
|
Parsley stems |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Mayonnaise pref. homemade |
| 1 |
cn |
(7 oz) tuna in oil |
| 6 |
|
Flat anchovy filets |
| 1 |
c |
Extra virgin olive oil |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Capers;soaked in water and, drained |
| 2 |
tb |
Gherkins; chopped |
|
|
Pepper |
INSTRUCTIONS
TUNA SAUCE
1. In a pot, just large enough to hold the veal put the meat,carrot,
onions,celery, parsley, bay leaf and just enough water to cover the meat.
2. Rmove the meat and set it aside.
3. Cover the pot and bring to a boil.
4. Once it boils, return th meat let boil again,cover the pot and turn down
the heat to cook at a gentle steady simmer for 2 hours.
5. Make the sauce:
6. Drain the canned tuna and put in a food processor with the anchovy,olive
oil, lemmon juice, capers and pepper. Process to a creamy,uniformly blended
sauce.
7. Gently fold this sauce into the mayonnaise to blend.
8. When the meat is done let it cool completely inth cooking liquid.
9. Add 1 tbs of the cold cooking liquid to the sauce.
10. Slice the meat thinly
11. Arrange on a plate inalternatingf layrs the meat and the sauce
finishing with a thiick layer of sauce to blanket the meat.
12. Decorate with the gherkins and extra capers
13. Cover with plasticwarp and chill at least 24 hours before serving
NOTES : I've made some changes from the original recipe.
Recipe by: Marcella Hazan,adpt by Miriam Podcameni Posvolsky
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on May 14, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””