Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

Ingredients

• 1 1/2 kg veal roast (from leg)
• 3 tablespoons lemon juice
• 1 cup water
• 1 tablespoon anchovy paste
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 1/2 sliced onion
• 2 garlic cloves

Sauce

• 170 g tuna, canned
• 1 tablespoon chopped anchovy
• 1 tablespoon chopped capers
• 2 tablespoons lemon juice
• salt and pepper
• 3 tablespoons mayonnaise
• 3 tablespoons cream, whipped

Garnish

• chopped stuffed olives
• lemon slice
• parsley

Directions

1. 1

   Bind veal roast into roll, if necessary, and place in casserole.

2. 2

   Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.

3. 3

   Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.

4. 4

   Sauce:.

5. 5

   Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.

6. 6

   Remove veal from liquid, dry with absorbent paper, cut in thin slices.

7. 7

   Arrange on platter and pour sauce over meat.

8. 8

   Place in refrigerator overnight.

9. 9

   Garnish with olives, lemon slices and parsley.

10. 10

    Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.