Quick Veal Tonnato

• 10 ounces sliced veal cutlets (0.625 lb.)
• 1/2 cup white wine (4 oz.wt.)
• 1/2 cup bouillon (1/2 cup water + 1/2 tsp. bouillon crystals) 4 oz.wt.
• 1/4 cup canned tuna fish (2 oz.wt.)
• 1/2 teaspoon anchovy paste (or 1 anchovy fillet)
• 1/8 cup lemon juice (1 oz.wt.)
• 1 teaspoon capers, rinsed & drained
• 1/2 cup mayonnaise (4 oz.wt.)
• veal broth for thinning sauce (usually 1 tablespoon)

Simmer veal slices in mixture of white wine and bouillon for 3 minutes. Allow to cool in broth.

Prepare tuna fish sauce: combine tuna fish, anchovy paste, lemon juice, capers, mayonnaise, and veal broth in blender and run until thoroughly mixed. Check sauce, the consistency should be like thick cream. Thin with more veal broth if necessary.

Lay cooked veal slices out in a dish with cover. Pour sauce over veal. Cover and allow to cool in refrigerator until serving time.

Serves 2