Vitello Tonnato

Ingredients:

• 1 1/2 lb veal cutlets
• 1/2 cup olive oil
• 1/2 cup dry white wine
• Salt and pepper to taste
• 1 cup mayonnaise
• 1 6-oz can of tuna, drained
• 2 anchovy fillets
• 1/4 cup capers
• Lemon juice
• Parsley for garnish

Instructions:

1. Preheat oven to 375°F.
2. Season veal cutlets with salt and pepper and place in a baking dish.
3. In a separate bowl, mix together olive oil and white wine and pour over veal.
4. Cover dish with foil and bake for 45 minutes.
5. In a blender, combine mayonnaise, tuna, anchovies, capers, and a squeeze of lemon juice.
6. Blend until the sauce is smooth and creamy.
7. Remove veal from the oven and let it cool.
8. Thinly slice the veal and arrange on a platter.
9. Pour the tuna sauce over the sliced veal.
10. Garnish with parsley and serve chilled.