Vitello Tonnato

6 1/2 oz Tuna, canned in oil, or in water, drained
2 Anchovy fillets
1 Garlic clove, sliced
1/4 c Olive oil
2 tb White wine vinegar
1 tb Whipping cream
1 tb Capers, drained
4 lb Leg of veal, boned & rolled

Preheat oven to 350 degrees F. In a blender or food processor puree tuna, anchovies, garilic, olive oil, vinegar, and cream. Stir in capers; chill (this sauce is better when made a day in advance so flavors can blend). 2. Place veal on a rack in an 8- by 12-inch roasting pan. Roast about 45 minutes (to an internal temperature of about 140 degrees F.). Cool briefly and refrigerate overnight. 3. To serve, slice veal 1/4 inch thick, arrange on a platter, and pour tuna sauce over pieces.

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