Vitello Tonnato

In this recipe the veal, through marinating in the tuna mayonnaise, takes on some of the texture and much of the taste of tuna.

Ingredients

1 good size girello (fillet of veal),
6 anchovy fillets cleaned,
bay leaves,
large Spanish onion,
2 carrots,
2 celery stalks,
parsley,
cloves,
peppercorns,
stock or water to cover

Sauce
thick mayonnaise (approx 150 ml),
170 gm tinned tuna,
6 anchovy fillets cleaned,
small spoon capers,
juice of 1 lemon,
black pepper

Trim veal and make slits along (about 10)

Insert pieces of anchovy fillets into the holes

Put meat into a large pot with bayleaves, carrots, onions, celery, parsley, cloves, black peppercorns. Cover with stock or water.

Bring slowly to boil, turn down heat, cover and simmer for 1 1/2 hours approx.

Leave in stock to cool

When cold, drain well and slice the meat thinly

Place on large platter or individual plates and spread a thin layer of sauce over each slice.

Chill and serve with good quality black olives, capers, lemon wedges, hard boiled eggs.

Delicious as a first course or as summer main with other salads.

Sauce

Pound the tuna, anchovies and capers together till smooth paste with lemon juice, pepper.

Fold into the mayonnaise, thin with some of the veal stock if necessary, should be light cream consistency