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

Name: Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 4 serving(s)
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; 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; chopped stuffed olives; lemon slice; parsley

Submitted by Karen Elizabeth

"I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly."

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photo by The Flying Chef

Ready In:: 14hrs
Ingredients:: 19
Serves:: 4

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

Bind veal roast into roll, if necessary, and place in casserole.
Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
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.
Sauce:.
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.
Remove veal from liquid, dry with absorbent paper, cut in thin slices.
Arrange on platter and pour sauce over meat.
Place in refrigerator overnight.
Garnish with olives, lemon slices and parsley.
Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.

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Reviews

Fabulous!! We loved this recipe I made this Saturday, as I was having my family over for Sunday lunch. I served this along with a bunch of antipasti dishes, a large green salad and a rustic crusty loaf of bread. It was perfect and totally delicious. I am one of the biggest haters of anchovies even though my brothers love them, but I made the recipe using both the paste and anchovies and you could not even pick up the strong taste. I think they actually made the dish better. I did leave out the teaspoon of salt from the juice to pour over the roast as I felt the paste was salty enough. The tuna topping was awesome and I served the rest in a bowl on the side for everyone to take more, my brother put it all over his salad as well as the meat. A really great dish Karen and makes for a great meal to share with family on a lazy Sunday afternoon, with a good bottle of wine whilst soaking up the sun. Cheers :)

The Flying Chef

RECIPE SUBMITTED BY

Karen Elizabeth

Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/Copyofskewered.jpg border=0 alt=Photobucket /> <img 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