Vitello Tonnato

Directions

Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water.

Bring to a boil, then reduce heat and simmer, covered, for 1½ hours.

Cool veal completely.

Meanwhile, purée 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.