Vitello Tonnato

• 1 lb veal fillet, trussed if necessary
• 2 cups chicken stock
• 1 cup white wine
• None None Tuna Dressing
• 1 cup mayonnaise
• 3.5 oz canned tuna in olive oil, drained, flaked
• 2 tbsp fresh parsley, chopped + extra leaves, to garnish
• 2 None anchovies, mashed
• 1 tbsp baby capers
• 1 tbsp lemon juice
• None None Side Salad
• 3 None large tomatoes, thickly sliced
• 3.5 oz green beans, trimmed, blanched

1. Place veal in medium saucepan. Cover with water. Bring to a boil, covered, and cook for 1 min. Drain and rinse under cold water. Return veal to pan along with stock and wine. Bring to a boil, reduce heat and simmer, partially covered, for 45-50 mins, until veal is cooked through. Set aside to cool. Chill.
2. Meanwhile, to make the dressing, combine all ingredients.
3. To make the side salad, combine all ingredients.
4. To serve, thinly slice chilled veal. Serve with dressing and side salad. Garnish with reserved parsley.

veal fillet, chicken stock, white wine, dressing, mayonnaise, olive oil, parsley, anchovies, capers, lemon juice, salad, tomatoes, green beans

Taken from recipes-plus.com/api/v2.0/recipes/26021 (may not work)