Title : Tuna Sauce Veal ( 6 servings)

Ingredients

• 3 pounds boneless leg of veal in 1 piece
• 1 13-ounce can tuna fish (soaked in water)
• 2 tablespoons diced onion
• 10 anchovy fillet, chopped
• 1 cup dry white wine
• 1 cup chicken broth
• 4 tablespoons canola oil
• 2 teaspoons tarragon vinegar
• salt and pepper to taste

Preparation Method

Tie meat with string to hold together.

Place veal, tuna fish, onion, anchovies, wine and chicken broth in large pot.  Cover and simmer over low heat for about 2 1/2 hours

Remove meat and place in bowl.  Put gravy from pot in blender.  Add oil, vinegar, salt and pepper.  Blend at low speed for 30 seconds.

Pour marinade over meat, cover, and refrigerate for 2 days.

Slice meat thin, and serve at room temperature with a litter marinade.

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