Thursday, October 22, 2009

Nana's Vitello Tonnato - Veal in Tuna Sauce

I actually have two recipes of my grandmothers that she gave to a friend while playing canasta many years ago. My grandmother told her how she prepared the two dishes and she jotted down the instructions on the back of a canasta score. In April of 1977 this friend, Kathie Nissen, sent the recipes to my mother and she passed them on to me. She told my mother in a note which I still have a copy of that she had built quite a reputation as a cook on these recipes and had always managed to evade giving them away. Kathie still had the canasta score that she originally jotted the recipes on. This and the following recipe are exactly as Nana wrote them all those years ago. My notes are in parenthesis. These are Piemontese style preparations.

Tuna Sauce

1 can tuna (packed in oil)

1 can Flat Anchovy (packed in oil)

Juice of 2 lemons

Mayonnaise (homemade or store-bought)

(Nana said to strain ingredients together. I use the blender.) Thicken with mayonnaise to desired consistency. (I also like to add some capers to this sauce.) Serve on boiled veal or beef slices.


  1. Okay, okay, it looks like you did this was it?

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