Preparation:
Put veal, carrots, celery, onion and parsley in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. Cool veal completely.
Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over.
Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers. |
