-
1
If necessary, tie the veal with cotton string, so that it resembles a salami.
-
2
Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil.
-
3
Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
-
4
Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator.
-
5
(Discard solids.)
-
6
Meanwhile, put yolks in a medium bowl.
-
7
Beat together with a wire whisk.
-
8
Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated.
-
9
When a thick emulsion forms, then you can add oil a little faster, but not much faster.
-
10
The entire process should take roughly 5 to 7 minutes.
-
11
(You may not need all the oil.)
-
12
Add tuna, anchovies and caper brine to the mixture, then beat to incorporate.
-
13
Add a few tablespoons of the veal broth to thin the sauce slightly.
-
14
Taste and adjust seasoning, adding lemon juice or more broth to taste.
-
15
The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
-
16
Remove the cooled veal from its broth, untie and cut across the grain into very thin slices.
-
17
Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top.
-
18
Cover and return to refrigerator overnight or until ready to use.
-
19
Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley.
-
20
Serve with copious amounts of bread and a green salad, lightly dressed.
