Veal With Tuna Sauce
|Veal||2 1⁄2 Pound (1.2 kg, a boned piece of leg is ideal)|
|Lemon peel strip/Orange peel||1|
|White wine||165 Milliliter (2/3 cup)|
|Olive oil||165 Milliliter (2/3 cup)|
|Canned tuna in oil||7 Ounce (200 g, 1 can)|
|Homemade mayonnaise||375 Milliliter (1 1/2 cups)|
|Capers||15 Milliliter (1 tbsp)|
Roll up meat and secure with string or toothpicks to maintain its shape.
Place it in a deep casserole or pan with carrot, onion, celery, a strip of lemon peel, wine, olive oil and 1 1/4 cups (310 mL) cold water.
Salt lightly and cook in the oven or on top of the stove for 1 hour or until veal is done.
Lift it out and allow to cool.
Strain cooking liquid and reduce it over high heat until well concentrated.
Place tuna with its oil in a food processor, together with a little of the reduced cooking broth and the anchovy fillets.
Process for 1 minute, then add resulting mixture to homemade mayonnaise.
You should obtain a rather runny sauce: if too thick, add a few more spoonfuls of cooking liquid.
Slice meat and arrange slices on a serving platter.
Pour sauce on top and decorate with capers and sliced olives.
Refrigerate before serving.