Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless lean veal, And coarsely chopped
Preferably eye of round 3 Anchovy fillets, coarsely
2 Carrots, coarsely chopped Chopped
1 Stalk celery, coarsely 1/4 c Mayonnaise
Chopped 1/3 c Lemon juice
1 Onion, coarsely chopped Black pepper and salt to
5 Sprigs Italian parsely, Taste
Coarsely chopped 1/4 c Each olive oil and corn oil
1 cn (3 1/2oz) oil-packed tuna, Italian parsely
Well drained Lemon slices
3 tb Capers, drained Capers
2 Small sweet pickles, drained

Put veal, carrots, celery, onion and parsely in a large saucepan and
cover veal with cold water. Bring to a boil, then reduce heat and
simmer, covered, for 1 1/2 hours. Cool veal completely.

Meanwhile, puree tuna, capers, pickles and anchovies together in a
food processor or blender. Add mayonnaise, lemon juice and oils; mix
until well blended. Add pepper, taste, and add salt if necessary.

Slice veal into very thin slices. Arrange on a platter and spoon tuna
sauce over. Veal should be completely smothered in sauce. Serve any
leftover sauce on the side. Garnish with Italian parsely, lemon
slices and capers.

Per portion: 302 calories, 26.8g protein, 20.6g fat, 1.5g
carbohydrates, .1g dietary fibre, 12mg calcium, 1.1mg iron

Source: Modern Woman magazine, July 1994, pages 23-24
* Submitted By A4GY#JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On
04-30-95

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