Vitello Tonnato (Veal with Tuna Sauce)

Ingredients:

• 1-1/2 pounds boneless veal top round
• 6 large green lettuce leaves
• 11 ounces high quality canned tuna packed in oil
• 3 tablespoons capers in vinegar, drained and chopped,
    plus 1 tablespoon unchopped for garnish
• 2 salted anchovies, boned, rinsed and chopped
• 1 whole egg, plus 3 yolks
• 1 cup extra virgin olive oil
• Juice of 2 lemons
• Salt
• 1 lemon, thinly sliced, for garnish

Directions:

Preheat oven to 325°F. Wrap veal roast in large green lettuce leaves. Bake for 30 minutes. Let the veal cool to room temperature.

In a food processor, combine tuna, all but one tablespoon of the capers, the anchovies, egg and egg yolks, oil and lemon juice. Combine until the mixture is smooth as possible. When the meat is completely cold, cut it into very thin slices and plate without overlap. Cover the veal completely with sauce. Garnish with remaining capers and lemon slices.

Recipe credit: Dr. Sheri & Giovanni Gaudio, Gaudio Culinary, Fairplay, CA