From Italy via Thyme for Cooking: Vitello Tonnato, Veal with Tuna Sauce.

Name: From Italy via Thyme for Cooking: Vitello Tonnato, Veal with Tuna Sauce.
Ingredients: veal scallops, sliced thinly, 10oz (300gr); 3/4 cup chicken stock; Tonnato Sauce, mayonnaise version; 6oz (180gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna; 1/2 cup mayonnaise; 3 anchovy fillets (or the equivalent in anchovy paste), drained and rinsed, optional; 1 1/2 tbs lemon juice; 1/4 tsp dry mustard; 2 tbs capers, drained; 2 - 6 tbs of the poaching liquid; 3/4 cup good olive oil; 1 egg yolk If you are uncomfortable with the raw egg, make the mayo version below. Don't try an egg substitute; 6oz (190gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna; 3 anchovy fillets, drained and rinsed (or the equivalent in anchovy paste); 2 tbs fresh lemon juice; 2 tbs cream or milk or poaching liquid

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Vitello Tonnato, cold poached veal with Tuna Mayonnaise, wonderful hot weather main course served cold, from Thyme for Cooking.

Keywords

veal
veal scallops
tuna sauce
vitello tonnato
tuna mayonnaise
cold veal with tuna sauce

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Ingredients

veal scallops, sliced thinly, 10oz (300gr)
3/4 cup chicken stock
Tonnato Sauce, mayonnaise version
6oz (180gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna
1/2 cup mayonnaise
3 anchovy fillets (or the equivalent in anchovy paste), drained and rinsed, optional
1 1/2 tbs lemon juice
1/4 tsp dry mustard
2 tbs capers, drained
2 - 6 tbs of the poaching liquid
3/4 cup good olive oil
1 egg yolk If you are uncomfortable with the raw egg, make the mayo version below. Don't try an egg substitute
6oz (190gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna
3 anchovy fillets, drained and rinsed (or the equivalent in anchovy paste)
2 tbs fresh lemon juice
2 tbs cream or milk or poaching liquid