Vietllo Tonnato Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
6 1/2 ounce: Tuna, canned in oil, or in
2 tbsp: White wine vinegar,
-water, drained
1 tbsp: Whipping cream,
2: Anchovy fillets,
1 tbsp: Capers, drained
1: Garlic clove, sliced
4 lbs: Leg of veal, boned & rolled
1/4 cup: Olive oil,
Directions:
1. Preheat oven to 350 degrees F. In a blender or food processor
puree tuna, anchovies, garilic, olive oil, vinegar, and cream. Stir
in capers; chill (this sauce is better when made a day in advance so
flavors can blend).
2. Place veal on a rack in an 8- by 12-inch roasting pan. Roast
about 45 minutes (to an internal temperature of about 140 degrees
F.). Cool briefly and refrigerate overnight.
3. To serve, slice veal 1/4 inch thick, arrange on a platter, and
pour tuna sauce over pieces.
Source from luhu.jp
puree tuna, anchovies, garilic, olive oil, vinegar, and cream. Stir
in capers; chill (this sauce is better when made a day in advance so
flavors can blend).
2. Place veal on a rack in an 8- by 12-inch roasting pan. Roast
about 45 minutes (to an internal temperature of about 140 degrees
F.). Cool briefly and refrigerate overnight.
3. To serve, slice veal 1/4 inch thick, arrange on a platter, and
pour tuna sauce over pieces.
Source from luhu.jp