Traditional veal with tuna sauce: the detailed recipe.

Clean the leek, cut it into pieces, and wash it. Peel the carrots, wash them, and cut them into rounds. Cut the celery stalks (without the leaves) into large cubes. Peel and roughly chop the onion. Peel and cut the garlic cloves in half.

Place all the vegetables in a pot with the meat. Add coarse salt, herbs, peppercorns, a drizzle of olive oil, and white wine. Add about 1.5 liters of water and bring everything to a boil. Once boiling, reduce the heat to low, cover with a lid, and cook for 50 minutes (turn the roast after 25 minutes).

Allow the veal to cool in its broth, with the lid of the pot on, for the entire night or at least six hours.

The next day, prepare the tuna sauce. Strain a few ladles of the broth in which the veal was cooked through a fine sieve. In a blender, add the egg yolks and olive oil, then the juice of half a lemon, the anchovy fillets previously rinsed under cold water and roughly chopped, a little white pepper, mustard, drained and crumbled tuna, paprika, half a chopped shallot, chopped chives, and the 60 g of drained capers.

Add a little vegetable broth gradually. Blend everything first for 2 to 3 minutes. Add more broth if the sauce is too thick. It should be smooth and velvety, not too liquid but not too thick, just enough to coat the slices of meat. Taste and adjust the seasoning if necessary. Set aside.

Slice the veal into thin slices. Ideally, use a slicer. Arrange the slices in a dish. Cover the slices with the tuna sauce, leaving the edges clear. Place in the refrigerator until ready to serve (at least 2 to 3 hours, so everything is well chilled and the meat absorbs all the flavors of the sauce).

Just before serving the veal, sprinkle with a few capers, a little paprika, and garnish with a few slices of lemon. (You can add some shavings of parmesan).

To finish, serve directly on the dish with rice salad and mustard vinaigrette sauce with pepper. Enjoy your meal!