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VitelloTonnatoIn Italy, this cold terrine of veal in tuna sauce is a stand-by for hot summer days. The classic version uses boiled veal, but in some regions the meat is roasted instead. It should be made the day before and left to chill overnight.

 

serves totaltime preptime cookingtime
6 persons 2 hours
15 minutes
30 minutes 1 hour
45 minutes

 

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