• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 Cold water - (to 4 qts)

  2. 2 Carrots - chopped

  3. 1 Onion - chopped (large)

  4. 2 Celery stalks - chopped

  5. 3 Bay leaves

  6. 1 tablespoon 15ml Dry thyme

  7. 1 tablespoon 15ml Rosemary

  8. Parsley sprigs

  9. 3 lbs 1362g / 48oz Veal roast, preferably shoulder, breast,

  10. Or top round, - uniformly tied

  11. 1/2 cup 118ml Mayonnaise

  12. 3 tablespoons 45ml Dijon mustard

  13. 1/3 cup 78ml Lemon juice

  14. 1 Anchovy fillets - (2 oz)

  15. 4 tablespoons 60ml Drained capers

  16. 1 Imported, olive oil-packed tuna - (7 oz)

  17. 6 Fresh parsley sprigs

  18. 1 teaspoon 5ml Salt

  19. 1 teaspoon 5ml Freshly-ground black pepper

  20. 2/3 cup 157ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes. Add the veal roast to the bouillon, return to the boil and reduce to a simmer. Cook the veal for 2 hours or until tender. Turn off the heat and allow the veal to cool in the bouillon in which it was cooked. When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight.

  2. Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna, parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified.

  3. Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices. Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal. Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal. Refrigerate for several hours and serve with a green bean salad and a tomato basil salad.

  4. This recipe yields 6 to 8 portions.


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