Vitello Tonnato (Veal with Tuna Sauce)

Ingredients:

• 600g veal round
• 200g tuna fish in olive oil
• 60g mayonnaise
• 10g capers (previously soaked to remove salt)
• 2 anchovies (previously soaked to remove salt)
• Celery leaves
• Parsley stalks
• Laurel
• Pepper
• Salt

Method:

1. Salt, pepper and dress the veal round with celery leaves and parsley.
2. Boil it in salted water with a few laurel leaves for 35 minutes.  Let it cool down.
3. Keepl 1dl of the boiling broth. 
4. In a food processor, bland together tuna fish, capers and anchovies.  Sieve and add mayonnaise and broth.
5. Thinly slice the veal.  Put sauce on individual dishes and place meat slices on top.

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