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Vitello Tonnato on Semolina Bread with Fresh Basil and Sun-Dried Tomatoes
We think that this vitello tonnato sandwich is an improvement on vitello tonnato, or thin slices of veal served with a tuna-Flavored mayonnaise

1-pound chunk of boneless veal leg (preferably from the upper leg section that's traditionally used for scallopini)
1 large onion, chopped
2 cloves garlic, smashed
bunch of fresh basil
1/2 cup dry white wine
2 cups water
salt and pepper to taste
1/4 cup of canned tuna (preferably packed in olive oil)
1 egg yolk
1 anchovy fillet
2 teaspoons capers
1 tablespoon lemon juice
12 sun-dried tomatoes, marinated in olive oil

1. Select a saucepan in which the veal chunk snugly fits. Place the onion and garlic in the pan, along with a dozen leaves of basil (stems included). Add the white wine and the water, bring to a boil, then reduce heat to moderately low and simmer slowly for 1 hour. Season well with salt and pepper. Reduce heat to low.
2. Season the veal with salt and pepper, and add it to the pan. If the veal's not covered by the liquid, add a little more wine and water. Keep the liquid below a simmer until the veal is just cooked (still slightly pink inside), about 20 minutes. Remove veal from pan, and let it rest 10 minutes.
3. Drain the oil from the canned tuna, and place the tuna in the work bowl of a food processor, along with the egg yolk, anchovy fillet, capers, and lemon juice. Blend for about 10 seconds, or until the mixture is a smooth purée. With the motor running, add the olive oil in a thin stream; when blended, the sauce should be smooth and medium-thick.
4. Cut long, diagonal slices of semolina bread, about 1/3 inch thick. (Alternatively, you could use any French or Italian loaf.) Cut the veal into very thin slices, and place a few, in a single layer, on a piece of bread. Top with a few spoonfuls of the tuna mayonnaise. Top that with 2 sun-dried tomatoes and a few fresh basil leaves. (Reserve leftover basil for another use.) finish with a few more slices of veal. Cover with another slice of bread, and repeat until 6 sandwiches are made.

We think that this vitello tonnato sandwich is an improvement on vitello tonnato, or thin slices of veal served with a tuna-flavored mayonnaise. The classic dish, for us, has always lacked exciting texture and flavor. This version supplies both. Makes 6 sandwiches