Veal in Tuna Sauce

Veal, Dry white wine, Tuna, Olive oil, Onion, Carrot, Anchovies, Egg yolk, Lemon, Capers, Table salt, Clove, Mustard (without sugar), Bay leaf, Black pepper

Slice: 10 min. Boil: 2 min. To boil: 50 min. Braise: 50 min. Cool down: 1 h. Let it stand: 5 min. Whisk with a mixer: 10 min. Blend with a blender: 5 min. Mix: 5 min.

Ingredients: veal (700 g), dry white wine (300 g), egg yolk (40 g), olive oil (150 g), tuna (200 g), anchovies (50 g), onion (150 g), carrot (80 g), lemon (30 g), bay leaf (2 g), clove (5 g), mustard (without sugar) (5 g), capers (15 g), table salt (15 g), black pepper (to taste).

Use a boneless, even piece of veal. Stud the onion with cloves and place the veal, onion, carrot and bay leaf in a saucepan.

Add the white wine, water and salt. Reserve half a tablespoon of lemon juice and add the rest to the saucepan. Cover, bring the liquid to a boil, then simmer gently for about 50 minutes.

Remove the veal and vegetables from the broth and cool both the meat and broth to room temperature, then leave them to rest.

Whisk the egg yolks with mustard and the reserved lemon juice. Gradually whisk in the olive oil to make a mayonnaise.

Blend the tuna, anchovies and capers into the mayonnaise. Add about 50 g of broth and adjust the consistency with more broth if needed.

Slice the veal thinly, arrange it on a platter, cover it with the sauce and garnish with capers and black pepper. Serve chilled.