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Catholic Recipe: Veal with Tuna Sauce

    INGREDIENTS

  • 3 pounds rolled leg of veal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 garlic clove
  • 1 quart boiling water
  • 1 can (6-1/2 to 7 ounces) tuna
  • 1/4 cup lemon juice
  • 3/4 cup olive oil
  • 2 teaspoons capers
  • stuffed olives
  • Details

  • Serves: 8
  • Prep Time: 1 day, 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Italy

Also Called: Vitello Tonnato

The Church of Santa Susanna, the American national church in Rome, is administered by the Paulist Fathers of the United States. In the kitchen of this establishment, Italian recipes are the rule, rather than American dishes. Here are some favorites, adapted for preparation in your own kitchen, translated from grams, large spoonfuls, handfuls, kilos, and so on.

DIRECTIONS

Rub veal with salt and pepper; place in heavy kettle or Dutch oven; brown slowly and evenly in vegetable oil on all sides. Pour off any excess oil. Add onion, garlic, and boiling water. Cover; simmer 1-1/2 hours or until tender; drain; cool. Put tuna and lemon juice in electric blender; blend until smooth (or put through food mill or sieve). Beat olive oil in very slowly until the mixture is like thin mayonnaise in consistency. Stir in capers. Pour tuna sauce over veal. Marinate in refrigerator 24 hours. Slice veal very thin; top with sauce. Garnish with olives. Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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