Recipe for Veal with Tuna Sauce, cold veal with tuna sauce

Tie the veal with kitchen twine. This is a necessary step; otherwise, the meat will fall apart. Bring a pot of water to a boil and add salt. Place the veal, peeled carrots cut into large chunks, an onion studded with three cloves, celery, vinegar, and olive oil into the pot. Let it simmer for two hours covered over low heat.

Remove the pot from the heat and let the meat cool in the broth.

Make the sauce: Place the crumbled tuna, anchovy fillets, capers, egg yolks, lemon juice, and olive oil in a tall bowl and blend. To assist, gradually add the cooking juice from the veal until you achieve the consistency of a thick sauce.

To finish, remove the string from the piece of veal, slice the meat, and arrange it on a dish or plate. Pour sauce over it, garnish with capers, and let it rest a bit to allow the flavors to meld.