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1
In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic.
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2
Add 3 inches of water, and bring to a boil.
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3
Add veal, and bring back to a boil.
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4
Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours.
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5
When completely cool, thinly slice veal.
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6
Slices should be about 1/16 to 1/8 inch thick.
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7
While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream.
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8
Beginning a drop at a time, add 1 1/4 cups oil, whisking continually.
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9
As mixture thickens, you can add oil more quickly.
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10
When it gets quite thick, whisk in 1 tablespoon lemon juice.
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11
Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny.
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12
Whisk in another tablespoon of lemon juice.
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13
Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers.
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14
Process until you get a creamy, uniformly blended sauce.
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15
Scrape sauce into bowl with mayonnaise and fold to combine.
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16
Taste.
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17
It should be quite tangy and highly seasoned.
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18
Refrigerate until needed.
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19
To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal.
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20
Smear bottom of a large serving platter with some of the remaining tuna sauce.
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21
Place a layer of veal slices on top, meeting edge to edge without overlapping.
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22
Cover with sauce, then make another layer of meat and sauce.
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23
Repeat until all the meat is used.
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24
Leave yourself enough sauce to blanket top layer.
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25
Cover with plastic wrap, and refrigerate for at least 24 hours.
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26
Bring to room temperature before serving.
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27
Garnish with some or all suggested ingredients.
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28
Serve with reserved sauce on the side.
