Veal in a Tuna & Caper Mayonnaise

8 servings Prep: 20 mins, Cooking: 35 mins
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According to our blogger Janice,this is the perfect dish to serve al fresco or for a fabulous lunch

By Food24 January 20 2010
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Ingredients (18)

Roast Veal
veal — roast
carrots
onion
celery stalks
bay leaves
stock cube — chicken
white wine
peppercorns
fresh rosemary — sprigs
olive oil — for frying
garlic — cloves
Tuna & Caper mayo sauce
anchovy fillets — finely chopped
capers
lemon — juice only
lemon — zest only
freshly ground black pepper
sugar
tuna — drained
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Method:

In a pot – seal the roast on all sides in the olive oil
Add all of the other ingredients and cover with water
Bring to the boil for 15 minutes and reduce right down to a slow simmer
I cooked mine for about an hour and a half when it’s cooked.  put the lid on the pot and leave to cool off the stove nice and slowly this will tenderise the meat nicely.

If you want to make this with fillet

Roll the fillet in lots of flaked sea salt and cracked black pepper
Seal the fillet in a pan and then place it in the oven at 200d for 20 – 25 minutes depending on how rare you enjoy your meat. When cooked enough remove and cover and allow to cool.

FOR THE TUNA & CAPER MAYO SAUCE

There are 2 ways to do this.
If you are feeling all cheffy make a home made mayonnaise and add ingredients to ablender, blend until its nice and creamy.

The other way to make this sauce
Take a small bottle of Helmans Mayonnaise and add the ingredients.

Finally – to put the dish together
Cut thin slices of the veal or fillet and lay them on a platter
Pour the tuna caper mayo over and decorate with some capers.

I served my vitello tonnato with salad.
You could also go the more traditional route and serve with baby potatoes tossed in olive oil, salt and pepper with a green salad.

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