Vitello Tonnato

Directions

1. 1
   With sharp knife, make slits all over veal.
2. 2
   Coarsely chop 2 anchovies; insert chopped anchovies and garlic into slits.
3. 3
   In nonreactive 5-quart Dutch oven, combine water, broth, wine, onion, and carrots and heat to boiling over medium heat.
4. 4
   Add roast to Dutch oven.
5. 5
   Reduce heat; cover and simmer until veal is tender, about 1 hour and 45 minutes.
6. 6
   Remove from heat; let veal cool in broth 1 hour, then transfer veal to plate and refrigerate to cool completely.
7. 7
   Strain broth, reserving 3/4 cup; discard remaining broth.
8. 8
   Transfer reserved broth to food processor fitted with knife blade.
9. 9
   Add tuna, mayonnaise, cream, lemon juice, salt, sage, and remaining 8 anchovies; puree until smooth.
10. 10
    Cut veal into thin slices; transfer to deep platter large enough to hold veal in one or two layers.
11. 11
    Pour sauce over veal; cover and refrigerate at least 1 hour or up to 24 hours.
12. 12
    Serve chilled or at room temperature, sprinkled with parsley.
13. 13
    Makes 8 main-dish servings.
14. 14
    Nutritional information is based on one serving.