{Thin veal cutlets, creamy sauce, olive dressing, and coral pasta might just do the trick.}

Really that’s just Italian for tuna and veal which I am aware doesn’t much sound like creatures that would get along well on a plate or barn or sea.  Sometimes you have to take a chance and this is one of those days.  Like with life, things are going to get worse before they get better.

There is an unlikely and deep involvement with the stinky anchovy to contend with.  And rogue as he may be, this dish would be nothing without his unique brand of social graces.  Along with the aforementioned, you will also enjoy an excruciating task of squeezing the seeds from one million tiny olives.  Just let your mind wander, and one harrowing cup worth of fruit later, you’ll thank me as your thoughts exit the existential to marvel over your yield.

This is my interpretation of a classic dish that is traditionally served cold and is delicious just fine that way.  I changed things a little to how I would like to eat this dish and added an olive mixture for a beloved savory tang element. Now grab your anchovies, I have a feeling you have been neglecting them.  Those stinkers.

{Thankfully before I actually made the sauce I realized I had (gasp!) the green peppercorns out instead of capers.  That would have been extreme disaster!  Everything is okay though, the great capers caper is over, har har. No? Crickets…}

Prepare the tuna sauce first:

1/2 c mayo
1 egg yolk
1 ts dijon
1/2 c olive oil
6 oz can Italian tuna in oil
3 anchovy fillets
4 tb fresh lemon juice
3 tb drained capers, plus a little caper juice

Blend all ingredients together until smooth and refrigerate.  Taste to see if you want to add any salt or pepper.  I added just a dash of white pepper.

Pan fry the veal last:

thin cut veal cutlets
maldon salt and cracked pepper
a few lemon wedges
flour for dusting

Very lightly sprinkle salt and pepper on both sides of the cutlets.  Lightly dust them with flour making sure to shake off as much excess as humanly possible.  The flour layer should be light and translucent.

Heat a little olive oil, about 1-2 turns around the pan, until hot.  Arrange the veal so nothing is overlapping and fry a few minutes until good and caramelized.  Turn them only once and cook the other side also just until its cooked and some parts are charred.  Remove to a plate and squeeze on a small bit of lemon.

It’s pretty important that you use a mortar and pestle here for the turbulent consistency it imparts.  Start with the anchovies and garlic working that into a smooth paste.  Add the olives and crush until they resemble the picture above. Mix in lemon juice, olive oil, balsamic, and a tiny pinch of salt and pepper.  Refrigerate.

Make the olive dressing second:

small black olives preserved in water, about 1 c, drained and seeded
2 anchovy fillets
1 small clove of garlic
3 tb olive oil
2 tb fresh lemon juice
1 tb balsamic
maldon salt and cracked pepper

We served the veal over Torino Corals, an unusual pasta that was a delicious departure from the norm, and a gift from a friend. A tiny drizzle of olive oil and the corals really held their shape and stood up battle-ready against the tonnato sauce.  A scoop of the black olive dressing finished things off nicely. This must be eaten with a bit of each item on the fork so the flavors fill your mouth.  For this moment on earth, it’s what they are officially meant to do.  I’m sure of it.

{tags veal with tonnato sauce black olive dressing}