Vitello Tonnato Veal with Tuna Sauce

1. marinate meat with onion, wine, celery, carrot (cut up, of course), bay leaf and cloves in a saucepan for 24 hours.

Pour enough water to just cover the meat, add 1 tsp. of salt.

Bring to a boil with 1 tsp. salt. Cook uncovered at low temperature for just under 1 hour. Cool in the broth.

Drain tuna. Dry and cut off anchovy fillets. Finely mash both with the 2 egg yolks, 2 tbsp. capers and juice of 1/2 lemon. Stir with a few tbsp. clear soup from the meat and 200 ml olive oil gradually to a creamy sauce. Season with salt and pepper.

Cut the meat into thin slices and arrange on a platter. Coat evenly with sauce, cover and refrigerate for 3-4 hours to infuse. Cut 1 1/2 lemons into thin slices. Serve the meat garnished with 1 tbsp. capers.

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