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You can
substitute veal scaloppini. Click here
for instructions.
First,
make the tuna sauce. In a blender, combine the olive oil,
egg yolk, tuna, anchovy filets, dried basil and lemon juice.
Puree the mixture in the blender until smooth, about 20 seconds.
Pour the sauce into a bowl and stir in the cream, braising
stock, capers. Season the sauce with salt and fresh ground
black pepper.
Refrigerate
the sauce at least 3 hours before serving. The sauce will
keep, covered and refrigerated, for up to two weeks. Always
serve the sauce cold or at room temperature, never heated.
Using
a boning knife, trim the meat off the veal breast bones. Reserve
the bones for making stock. Trim the roast of as much fat
as possible.
Tightly
roll up the veal breast roast and secure it with butcher's
string. Note: the roast should look like any rolled and tied
roast. The technique is simple, and rolling and tying helps
the roast preserve its shape when cooking.
Heat
the oven to 325º.
Season
the rolled roast with salt and pepper. Heat the olive oil
in a sauté pan over medium-high heat. Sear the roast in the
pan until it is browned on all sides, about 3 minutes per
side. Transfer the roast to an ovenproof dish and sprinkle
with the chopped rosemary and thyme. Pour the chicken stock
in the bottom of the pan.
Place
the veal breast roast in the oven and roast for one hour.
Remove the roast from the oven and let it cool to room temperature.
Place
the roast, covered, in the refrigerator, to cool for two hours.
Remove
the roast from the refrigerator and remove the string. Cut
it into thick medallions.
Place
the veal medallions in a concentric circle on a large platter.
Spoon the cooled tuna sauce over them, covering the medallions
completely. Cover and refrigerate the veal until service.
Remove the veal from the refrigerator about 40 minutes before
service.
Just
before serving, garnish the center of the veal with the lemon
slices, placing them in a concentric circle. Then sprinkle
the chopped tomato on top of the lemon slices, then the parsley,
then the capers, the black olives and finally the lemon zest.
Serve.
To
substitute veal scaloppini:
| 4,
6-8 oz. veal cutlets, (scaloppini) |
|
½
cup chopped, fresh basil |
| 1
cup flour |
|
2
tbsp. capers |
| 2
tbsp. olive oil |
|
2
tbsp. chopped, dry-cured black olives, (substitute Kalamata
olives) |
| Salt
and fresh ground black pepper |
|
1
tsp. minced lemon zest |
| ½
cup seeded, chopped Roma tomato |
|
8-10
fresh lemon slices |
| ½
cup chopped, fresh parsley |
|
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| M |
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Pull
out a sheet of plastic film and place it on a counter. Place
one of the veal cutlets on top of the plastic film. Place
another sheet of plastic film on top of the veal cutlet.
Using
a flat mallet or the flat side of a meat tenderizer, pound
the veal until it is very thin, about ¼". Pound out the remaining
three veal cutlets.
Dredge
each scaloppini in the flour and shake off the excess.
Season
each cutlet with salt and fresh ground black pepper.
Heat
the olive oil in a large, non-stick skillet over medium-high
heat. Add the veal scaloppini and sauté until just browned,
about 2 minutes. Turn the scaloppini over and continue to
sauté, about 2 more minutes.
Remove
the veal scaloppini from the sauté pan and place one scaloppini
on a serving plate.
Ladle
some of the tuna sauce over the top of the veal scaloppini.
Garnish
each plate with some of the chopped, slices, parsley, basil,
capers, black olives, lemon zest and lemon slices. Serve.
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