Veal Tuna And Caper Sandwich Recipes

VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)

Steps:

• For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
• Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
• Let cool in the cooking liquid for one hour.
• Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
• Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
• For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
• With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
• For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
• Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
• Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
• If you have more veal you can add another layer; just be sure that all is covered by the sauce.
• (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
• The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
• Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.

VEAL, TUNA AND CAPER SANDWICH

Steps:

• Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
• In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
• Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
• To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.