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1.
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Start by patting the veal dry.
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Remove any fat.
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2.
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Peal the onion and half it.
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Stick a clove in each half.
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Clean the carrots and the celery and chop in large chunks.
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Rinse the parsley.
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Add all of the vegetables, the parsley, the wine, the bay leaves and 1 1/4 of a litre of water into a big pan and bring to a boil.
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3.
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Add the veal to the boiling water.
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This will close the pores quickly and will keep the meat moist.
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Then turn the heat all the way down.
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Leave the meat to simmer with the lid on for 45 minutes.
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Then pull it off of the heat and allow to cool in the cooking fluids.
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4.
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Measure out 125 ml of the cooking fluid, but leave the meat in the pan in the remaining fluid.
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Drain the tuna (use a can of about 200 grams) and puree this with the cooking fluid (125 ml).
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Drain the sardines, add them to a seperate bowl and break them down with a fork and add the egg yolk.
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Then start adding in the olive oil drop by drop and whisk in.
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When it starts to look like a mayonnaise you can add the olive oil a little faster.
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5.
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Add the tuna and the lemon juice to the sardine paste and season with salt and pepper.
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Drain the capers (hold on to some of the fluid) and add these to the mix as well.
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Combine thoroughly.
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If you think the sauce is to thick you can add lemon juice or some juice from the capers.
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6.
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Remove the meat from the cooking fluids and slice in thin slices.
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Add these to a large plate and pour the sardine/tuna sauce over the meat.
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Add some more capers on top and grind some black pepper over it.
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The cooking fluid can be thrown away, the vegetables are used just to flavour the meat.
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It takes about two hours in total but when you put that first fork full into your mouth you will know it was worth it.
