Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1/2 oz Tuna, canned in oil, or in 2 tb White wine vinegar
-water, drained 1 tb Whipping cream
2 Anchovy fillets 1 tb Capers, drained
1 Garlic clove, sliced 4 lb Leg of veal, boned rolled
1/4 c Olive oil

1. Preheat oven to 350 degrees F. In a blender or food processor
puree tuna, anchovies, garilic, olive oil, vinegar, and cream. Stir
in capers; chill (this sauce is better when made a day in advance so
flavors can blend).
2. Place veal on a rack in an 8- by 12-inch roasting pan. Roast
about 45 minutes (to an internal temperature of about 140 degrees
F.). Cool briefly and refrigerate overnight.
3. To serve, slice veal 1/4 inch thick, arrange on a platter, and
pour tuna sauce over pieces.

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