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1
Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil.
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2
Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes.
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3
Add the veal roast to the bouillon, return to the boil and reduce to a simmer.
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4
Cook the veal for 2 hours or until tender.
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5
Turn off the heat and allow the veal to cool in the bouillon in which it was cooked.
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6
When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight.
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7
Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth.
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8
Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified.
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9
Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices.
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10
Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal.
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11
Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal.
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12
Refrigerate for several hours and serve with a green bean salad and a tomato - basil salad.
