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1
Place the veal in a casserole large enough to accomodate it.
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2
Add the wine and enough water to cover the veal by 1/2 an inch.
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3
Remove veal and set aside.
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4
Add vegetables and bouquet garni to the water and bring the liquid to a boil.
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5
Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
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6
Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready.
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7
(Boil the remaining liquid down by half and use as you would broth.)
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8
Remove strings and thinly slice.
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9
In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils.
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10
Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish).
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11
Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
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12
Spread bottom of a shallow nonmetal dish with a layer of tuna sauce.
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13
Arrange some veal slices, in a single layer, end to end, over the tuna sauce.
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14
Cover first layer of veal again with tuna sauce.
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15
Build up a second layer of veal and cover with sauce again.
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16
End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out).
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17
Cover with plastic and refrigerate for 24 hours.
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18
Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.
