Vitello Tonnato

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1343
FAT
324%
CHOL
108%
SOD
22%

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Ingredients for 6 servings

5 tablespoons freshly squeezed lemon juice

3 tablespoons capers, drained

1 leek, white part only, rinsed and chopped

5 cloves garlic, peeled

1 7-ounce can tuna packed in oil

2 egg yolks at room temperature

Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish

1 stalk celery, roughly chopped

1 medium onion, peeled and cut into quarters

2 to 2 1/2 pounds veal roast, top round, trussed (it should be no thicker than 3 inches

4 sprigs thyme

1 1/2 cups dry white wine

4 sprigs marjoram

1 carrot, roughly chopped

Sea salt

2 1/4 cups extra virgin olive oil

5 anchovy fillets

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