Name: Vitello Tonnato
Ingredients: 2 lb Veal "eye of the loin", about; 12 oz Canned tuna fish in oil (about 2 7-ounce cans); 4 Whole anchovies in salt, or 8 anchovy fillets in oil, drained; 1 Medium-sized red onion; 2 c Dry white wine; 1 Bay leaf; 1/2 c Olive oil; 1/4 c Capers in wine vinegar, drained; Salt and freshly ground black pepper; 1/2 c Cold water; 2 Lemons, sliced; 1/4 c Capers in wine vinegar, drained; 25 Cetriolini (very small pickled cucumbers) in wine vinegar, about (optional?)

Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood			10	To 12

INGREDIENTS

2	lb	Veal "eye of the loin", about
12	oz	Canned tuna fish in oil (about 2 7-ounce cans)
4		Whole anchovies in salt, or 8 anchovy fillets in oil, drained
1		Medium-sized red onion
2	c	Dry white wine
1		Bay leaf
1/2	c	Olive oil
1/4	c	Capers in wine vinegar, drained
		Salt and freshly ground black pepper
1/2	c	Cold water
2		Lemons, sliced
1/4	c	Capers in wine vinegar, drained
25		Cetriolini (very small pickled cucumbers) in wine vinegar, about (optional?)

INSTRUCTIONS

TO SERVE
Completely remove fat from eye of the loin. Tie the meat like a salami.
Drain the oil from the tuna fish and coarsely chop it on a board. Clean the
anchovies if in salt. Put the veal into a small oval casserole, then cut
the onion into small pieces over the meat. Add the wine, tuna, half the
anchovy fillets, the bay leaf, half the oil, half the capers, and salt and
pepper to taste. Bring to a boil over medium heat. When boiling, add the
cold water. Cover the pan and simmer for about 2 hours or until the meat is
cooked and tender. Let the meat cool in its sauce (about 1 hour). Transfer
the meat to a chopping board. Discard the bay leaf. Pour the sauce from the
casserole dish into a blender or food processor and add the remaining
capers, anchovies, and oil. Blend until the sauce is homogeneous. If it is
too thick, thin it with a little lemon juice. Cut the lemons in half, then
cut each half into thin slices. Remove the string from the meat. Cut the
meat (making sure to cut across the grain) into thin slices. arrange the
slices on a serving dish, half overlapping. Place thin slices of lemon
between the slices of meat. Pour the sauce over the meat and arrange the
remaining slices of lemon and capers and the pickles all around the edge of
the serving dish. Wrap the dish in aluminum foil or plastic wrap and
refrigerate until needed. Serve cold. Posted to FOODWINE Digest 08 Apr 97
by "Elizabeth A. Post" <millefiore@FUSE.NET> on Apr 8, 1997

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