I tagged this to make for a recipe swap game I play on recipezaar. I am so glad I did as I had my family over on Sunday for lunch and this went down a treat. I made it up on Saturday, rather apprehensively, as I am not a great anchovy lover unlike my brothers. I chose to make the recipe as stated, I did leave out the extra salt as I felt there would be enough saltiness from the anchovy paste. We all absolutely loved this and the tuna topping was awesome and would be great even served by itself as a salad topping. I served this as part of a lunch with several other antipasti dishes, a big green salad and some rustic crusty bread and it was delicious. To view the original recipe and to also check out other recipes by this chef please click here.

Ingredients

1 1/2kg Veal roast (from leg)
3 Tablespoons lemon juice
1 Cup water
1 Tablespoon anchovy paste
1 Teaspoon salt (I left this out)
1/2 Teaspoon pepper
2 Bay leaves
1/2 Sliced onion
2 Garlic cloves

Sauce

170g 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

Method

1. Bind veal roast into roll, if necessary, and place in casserole.

2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.

3. 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

1. 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.

2. Remove veal from liquid, dry with absorbent paper, cut in thin slices.

3. Arrange on platter and pour sauce over meat.

4. Place in refrigerator overnight.

5. Garnish with olives, lemon slices and parsley.

A great summer dish with a nice big salad, some crusty bread and a good bottle of wine.

All photos taken by me unless otherwise stated.