(Veal with Tuna Sauce)
SERVES 6 – 8
Use extra-virgin olive oil if you're making your own mayonnaise, or whisk a little into the prepared variety to add more fruity flavor.
FOR POACHING THE MEAT:
2 1⁄2 lbs. lean veal roast, preferably top round,
1 medium carrot, peeled and chopped
1 stalk celery, without leaves, chopped
1 medium onion, chopped
4 sprigs Italian parsley
1 dried bay leaf
FOR THE TUNA SAUCE:
1 7-oz. can imported tuna, packed in olive oil
5 flat anchovy filets
1 cup extra-virgin olive oil
3 tsp. lemon juice, freshly squeezed
3 tbsp. capers, soaked and rinsed
1 1⁄4 cups mayonnaise
Thin slices of lemon
Pitted black olives, slivered
Whole Italian parsley leaves
1. For poaching the meat: Put veal in a deep, heavy pan. Add carrots, celery, onions, parsley, bay leaf, and enough water to cover. Remove meat and set it aside. Cover pan, bring water to a boil, then add veal. Return to a boil, cover, reduce heat, and gently simmer for 2 hours. Add more water if necessary. Remove from heat, set aside, and allow meat to cool in the stock.
2. For the tuna sauce: Drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers. Process until it becomes a creamy, beige-colored sauce. Fold sauce gently, but thoroughly, into mayonnaise. If made ahead of time, refrigerate.
3. When meat is cool, transfer to a cutting board. Remove trussing strings, and carefully cut into uniformly thin slices.
4. Spread some of the tuna sauce on bottom of a platter. Over it, lay a single layer of veal slices, edge to edge, without overlapping; cover with sauce. Repeat layering, ending with sauce.
5. Cover veal with plastic wrap and refrigerate for at least 24 hours. (It will keep for at least a week.) Bring to room temperature before serving. Use a spatula to smooth the top, and garnish with some or all of the suggested garnishes.