Ingredients
2 kg of veal in one piece- i find that the fillet would be the best but choose a tender cut1,5 l of white wine
1 onion
2 cloves of garlic
2 celery sticks
2 carrots
1-2 leaves of thyme
Salt and Pepper
TUNA SAUCE:
1 7-oz. can imported tuna, packed in olive oil
5 flat anchovy filets
1 cup extra-virgin olive oil
3 tsp. lemon juice, freshly squeezed
3 tbsp. capers, soaked and rinsed
1 1⁄4 cups mayonnaise
Method
Tidy up the veal and remove any fat.
Fill a pot with wine and water, enough to cover the meat
Add the onion, chopped up, the carrots, grates, the garlic, the celery and the thyme.
Bring to the boil, then add the veal, season and bring to the boil.
Simmer for 1 1/2 hrs.
Take off the fire.
Let the veal cool in the pot and broth for about 2-3hrs
While the meat is cooling, drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers.
Process until it becomes a creamy, beige-colored sauce.
Fold sauce gently, but thoroughly, into mayonnaise.
Keep the sauce in the fridge until ready to serve.
When the meat has cooled down, cut in very very thin slices - as thin as possible - this is the key.
Arrange on a serving dish and cover with the sauce. Add some capers on top for decoration
