Cold Roasted Veal with Tuna Sauce
1- 1 1/2 lb veal top round roast (ask the butcher for a uniform shaped roast and ask him to roll and tie it.)
Olive oil as needed
1 cup white wine
2-3 fresh bay leaves
2-3 sprigs each of fresh thyme and rosemary
Kosher salt and fresh ground black pepper
Preheat oven to 350 degrees.
Heat olive oil in a heavy-bottomed, oven-proof fry pan until almost
smoking. Season roast with salt and pepper and carefully place in the
pan. Brown well on all sides. Remove from pan and tuck herbs sprigs
and bay leaves under the string.
Place the roast back in the pan, add wine, and bake until medium
rare, about 145-degrees internal temperature with a meat thermometer
(about 15-20 minutes). Remove from pan, baste with leftover juices
and set aside to cool. Wrap tightly in plastic wrap and chill overnight.
Tuna Sauce Ingredients
1 cup mayonnaise
3 oz. extra virgin olive oil
2 tbsp. lemon juice
2 cans oil packed Italian tuna, drained, juices reserved
1-2 tbsp. drained, rinsed and chopped capers
1/4 cup chopped fresh parsley
Tuna Sauce Directions
In a bowl whisk together mayonnaise, olive oil, lemon juice and tuna
juices until smooth. Finely chop tuna and mix with the dressing. Add
chopped capers and a bit of black pepper. Set aside overnight.
Thinly slice chilled veal and coat with tuna sauce. Before plating,
sprinkle with chopped parsley. Serve extra sauce in a gravy boat.