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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover. | 2. Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom. | 3. Let cool in the cooking liquid for one hour. | 4. Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.). | 5. Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded. | 6. For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade. | 7. With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable. | 8. For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good. | 9. Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass). | 10. Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce. | 11. If you have more veal you can add another layer; just be sure that all is covered by the sauce. | 12. (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.). | 13. The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap. | 14. Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal roast meat	2	lbs	boneless tied	806.9352	0.0	179.5204	4.5333
carrot	2		peeled quartered	104.96	24.5248	2.3808	0.6144
onion	2		peeled quartered	128.0	29.888	3.52	0.32
celery	1	stalk	quartered	10.24	1.9008	0.4416	0.1088
parsley	2	sprigs		1.368	0.2405	0.1129	0.03
bay leaf	1			-	-	-	-
black peppercorn	4			806.9352	0.0	179.5204	4.5333
water				-	-	-	-
mayonnaise	1 1/2	cups		1256.28	0.0	1.2876	139.2
tuna	6 1/2	1/2	drained	-	-	-	-
anchovy fillet	2		chopped	806.9352	0.0	179.5204	4.5333
onion	1/2	cup	chopped	128.0	29.888	3.52	0.32
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.