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Italian Veal with Anchovies and Tuna

This is a classic Italian dish. It has a tangy and unusual taste, but don't be afraid to try it.

Preparation Time15 min

Cooking Time1 hr 30 min

Cooking MethodCasserole


  • 2 1/2 pounds lean veal in 1 piece
  • 4 large salted anchovies or 8 strips flat, canned
  • 1 teaspoon salt
  • 1 small onion
  • 2 medium sized carrots
  • 1 celery stalk with leaves, halved
  • 1 bay leaf
  • 1/8 teaspoon pepper
  • 3 1/2 canned tuna in oil
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 tablespoon capers (optional)


  1. Wash anchovies in cold water, remove head, tail and backbones, and cut into 8 strips (or use flat ones canned and go onto next step).
  2. Place 4 anchovy strips on inner side of meat, roll up like jelly roll, and tie with string.
  3.  Fill a large kettle with water, add salt, onion, carrots, celery, bay leaf and pepper. Bring to a boil and add veal.
  4. Simmer covered until meat is tender, about 1 1/2 hours. Skim surface during cooking.
  5. Remove cooked meat from broth and drain. Strain broth.
  6. Slice meat thin, and place slices close together in an earthenware casserole large enough to hold meat and sauce. Cover casserole and set in refrigerator for 2 days.

    Serve veal with the following sauce:
  1. Pound together in a mortar the remaining 4 strips of anchovies, and the tuna fish.
  2. Add oil, lemon juice, and capers. Blend well. Pour over veal.

    Note: This dish has a tangy and unusual taste. It will keep almost a week if refrigerated.

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