Vitello Tonnato (Cold Loin of Veal with Tuna Caper Sauce)

Name: Vitello Tonnato (Cold Loin of Veal with Tuna Caper Sauce)
Total time: 10 min
Ingredients: Loin of Veal, around 4 lbs; 3T olive oil; 1 sweet onion, thinly sliced; 3 stalks celery, thinly sliced; 1 med carrot, thinly sliced; Kosher Salt; Pepper; 2 egg yolks; 1 can (198 g) excellent albacore tuna packed in olive oil (Italian, if possible, i.e. Genova brand), drained; ½ c olive oil; 2 T capers, drained and rinsed; 3 T fresh lemon juice; 4 anchovy filets; 3 T water; 2 T minced Italian parsley; 2 t drained and chopped capers; Zest of 2 lemons

www.debragga.com

This dish is an ode to summer for Northern Italians: cool, tender veal loin napped with a gorgeous tuna and caper sauce. Best enjoyed in an arbor sipping a cris

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Ingredients

Loin of Veal, around 4 lbs
3T olive oil
1 sweet onion, thinly sliced
3 stalks celery, thinly sliced
1 med carrot, thinly sliced
Kosher Salt
Pepper
2 egg yolks
1 can (198 g) excellent albacore tuna packed in olive oil (Italian, if possible, i.e. Genova brand), drained
½ c olive oil
2 T capers, drained and rinsed
3 T fresh lemon juice
4 anchovy filets
3 T water
2 T minced Italian parsley
2 t drained and chopped capers
Zest of 2 lemons