|900g / 2 lb boned, rolled leg or loin of veal
300ml / 1/2 pint dry white wine
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, trimmed and chopped
1 bay leaf
2 garlic cloves
few sprigs of parsley
salt and freshly ground black pepper
200g can tuna in oil
2 tbsp capers, drained
6 anchovy fillets
200ml / 7 fl oz mayonnaise
juice of 1/2 lemon
To garnish: lemon wedges,capers, black olives
To serve: fresh green salad leaves tomato wedges
Place the veal in a large bowl and pour over the wine. Add the onion, carrot, celery, bay leaf,
garlic cloves, parsley, salt and pepper. Cover tightly and chill overnight in the refrigerator.
Transfer the contents of the bowl to a large saucepan, add just enough water to cover the meat.
Bring to the boil, cover and simmer for 1-1 1/4 hours, or until the veal is tender.
Remove from the heat and allow the veal to cool in the juices. Using a slotted spoon, transfer
the veal to a plate, pat dry with absorbent kitchen paper and reserve.
Place the tuna, capers, anchovy fillets, mayonnaise and lemon juice in a food processor or
liquidiser and blend until smooth, adding a few spoonfuls of the pan juices to make the sauce of a
coating consistency, if necessary. Season to taste with salt and pepper.
Spoon the sauce over the veal. Cover with cling film and chill in the refrigerator overnight.
Garnish with lemon wedges, capers and olives. Serve with salad and tomato wedges.