Vitello Tonnato

• 2 pounds veal boneless, lean
• 2 each carrots chopped
• 1 stalk celery chopped
• 1 each onions chopped
• 5 each parsley sprigs
• 1 can tuna
• 3 tablespoons capers drained
• 2 each pickles, dill
• 3 each anchovy fillets chopped
• 1/4 cup mayonnaise
• 13 cup lemon juice

1. Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water.
2. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
3. Cool veal completely.
4. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender.
5. Add mayonnaise, lemon juice and oils; mix until well blended.
6. Add pepper, taste, and add salt if necessary.
7. Slice veal into very thin slices.
8. Arrange on a platter and spoon tuna sauce over.
9. Veal should be completely smothered in sauce.
10. Serve any leftover sauce on the side.
11. Garnish with Italian parsely, lemon slices and capers.

veal, carrots, celery, onions, parsley sprigs, tuna, capers, pickles, mayonnaise, lemon juice

Taken from recipeland.com/recipe/v/vitello-tonnato-43452 (may not work)