Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless lean veal
                        preferably eye of round
   2                    carrots -- coarsely chopped
   1      stalk         celery -- coarsely
                        chopped
   1                    onion -- coarsely chopped
   5      sprigs        Italian parsely
                        coarsely chopped
   1      can           oil-packed tuna -- (3 1/2oz)
                        well drained
   3      tablespoons   capers -- drained
   2      small         sweet pickles -- drained
                        and coarsely chopped
   3                    anchovy fillets -- coarsely
                        chopped
     1/4  cup           mayonnaise
     1/3  cup           lemon juice
                        black pepper and salt to
                        taste
     1/4  cup           olive oil and corn oil
                        Italian parsley
                        lemon slices
                        capers

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.