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Veal with Tuna

  • 1 veal kernel
  • 1 large onion
  • 8-9 ounces can tuna in oil
  • 10 anchovy fillets
  • 2 cloves garlic
  • 2 stalks celery, diced
  • 1 carrot, diced
  • Thyme and laurel leaves
  • 1/4 cup oil, scant
  • 2 cups white wine
  • 1 orange, peel only
  • 1 lemon, peel only
  • 1 whole clove
  • Salt and pepper
Brown the veal in oil in a deep casserole or pot-roasting pan; cover with sliced onions; add flaked tuna and remaining ingredients. Cover pan, cook over slow fire until meat is tender. Add water from time to time if needed. Let meat cool in the pan.
To serve, cut meat in slices and arrange on platter. Strain the gravy; remove the greens, lemon and orange peel from pulp and put remaining pulp through a fine sieve. Stir puree into strained broth, add a moderate amount of mayonnaise; pour atop veal slices, delicately sprinkle with a few crushed capers.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
15 min 30 min 45 min
Recipe Rascal