How to make it
7 steps. Take it one step at a time.
Place the veal in a large pot
Place the veal in a large pot with the onion, carrot, celery, cloves, bay leaf, white wine, and enough water to cover the meat entirely. Add a pinch of salt and peppercorns.
Bring to a gentle boil
Bring to a gentle boil, then reduce heat to low. Cover and simmer for approximately 90 minutes or until the internal temperature reaches 145°F (63°C).
1 hr 30 minRemove from heat and let the veal cool completely inside the poaching liquid
Remove from heat and let the veal cool completely inside the poaching liquid. Once cool, remove the meat, wrap in plastic, and refrigerate for at least 2 hours to make slicing easier.
Combine the drained tuna, anchovies, capers, egg yolks, and lemon juice
In a blender or food processor, combine the drained tuna, anchovies, capers, egg yolks, and lemon juice. Blend until smooth.
With the blender running, slowly drizzle
With the blender running, slowly drizzle in the olive oil until a thick, creamy mayonnaise-like consistency is reached. If too thick, add a tablespoon or two of the strained poaching liquid.
Thinly slice the cold veal against the grain
Thinly slice the cold veal against the grain using a sharp knife or a mandoline. Arrange the slices on a large serving platter.
Generously spoon the tuna sauce
Generously spoon the tuna sauce over the veal slices, ensuring they are well covered. Garnish with extra capers and a crack of black pepper.
A little kitchen wisdom
Traditionally served as an antipasto, but works beautifully as a light summer dinner. For the best texture, chill the meat and the sauce separately before assembly. Ensure the veal is cooled completely in its own broth to maintain moisture.
