Italian cold veal in tuna sauce

Steps

1. 1

   Place the veal in a pot with the carrot, celery, onion, white wine, and water. Bring gently to a bare simmer.

2. 2

   Cook very gently for 60 minutes until the veal is tender. Let it cool in the poaching liquid so it stays moist.

3. 3

   Blend the drained tuna with the mayonnaise, half the capers, anchovies, lemon juice, and olive oil until completely smooth.

4. 4

   Lift out the veal, chill it thoroughly, then slice it as thinly as possible.

5. 5

   Arrange the slices on a platter, spoon over the tonnato sauce, scatter with the remaining capers, and chill for 20 minutes before serving.