FOR THE VEAL
700g of veal shoulder
Extra virgin olive oil
1 onion, halved but not peeled
1 celery stick
1 pinch of salt
FOR THE TUNA SAUCE
100g of tuna tinned in olive oil, drained
4 anchovy fillets
Place the meat in a large saucepan with some oil, a pinch of salt, come white wine and all the vegetables (the carrot, onion and celery). Put the pan in the oven at 180° for about 20-25 minute. Check the degree of cooking with a skewer stick.
While the meat is cooling, make the tuna sauce.
Place the capers and the anchovy fillets with some of the meat cooking liquid in a food processor and blitz for about 30 seconds. Add the tuna and home-made mayonnaise in the food processor and mix again.
The finished sauce will have a smooth consistence.
To serve, slice the beef as thinly as possible and place the slices on a large serving dish. Pour the sauce over the top of the meat but leave some of the meat showing around the edge. Garnish with whole capers and some cherry tomatoes.
If you want to see the video with the precedure just click here