Vitello Tonnato

• 2 oz canned anchovy fillets, drained, 4 fillets cut into 1/3 inch pieces
• 1 clove garlic, thinly sliced
• 3 1/3 lb veal loin, shallow cuts made along length of veal
• 2 None carrots, finely chopped
• 3 stalks celery, trimmed, finely chopped
• 2 None Spanish onions, quartered
• 6 sprigs fresh parsley
• 5 cups chicken stock
• 1 2/3 cups dry white wine
• 3/4 cup vegetable oil
• 1 None egg yolk
• 3.5 oz canned tuna, drained
• 2 tbsp lemon juice
• 1/4 cup heavy cream
• None None capers, to serve

1. Insert anchovy pieces and garlic into slits in veal. Transfer to a large saucepan and cover with cold water. Bring to a boil. Boil for 1 min then drain and rinse under cold running water until cool.
2. Return veal to pan along with carrots, celery, onions, parsley, chicken stock and wine. Bring to a boil then reduce heat and simmer, partly covered, for 1 hour 30 mins, or until veal is tender. Remove veal from stock and let cool. Reserve 1/4 cup stock for sauce. Let cool.
3. Cover reserved anchovy fillets with water and let stand for 10 mins. Drain and pat dry with paper towels. Combine oil, egg yolk, tuna, anchovies and lemon juice in a blender and blend until smooth. Transfer to a small bowl and stir in cream and reserved stock.
4. Thinly slice veal. Dip into sauce then arrange on a serving plate, overlapping slightly. Sprinkle with capers. Serve with remaining sauce.

anchovy, clove garlic, veal loin, carrots, stalks celery, spanish onions, parsley, chicken stock, white wine, vegetable oil, egg yolk, tuna, lemon juice, heavy cream, capers

Taken from recipes-plus.com/api/v2.0/recipes/37291 (may not work)