VITELLO TONNATO Recipe

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
1 cn (3 1/2oz) oil-packed tuna, well drained
3 tb Capers, drained
2 Small sweet pickles, drained and coarsely chopped
3 Anchovy fillets, coarsely chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to taste
1/4 c Each olive oil and corn oil
Italian parsely
Lemon slices
Capers

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.