For the meat:
600g veal shoulder or veal silverside
1 stalk celery
1 medium onion
1 glass dry white wine
salt to taste
For the sauce:
2 x 240g cans Rio Mare Tuna in Olive Oil
2 egg yolks
4 anchovy fillets in oil
1 Tbsp well-drained capers in vinegar
280g olive oil
juice of ½ lemon
salt and pepper to taste
1. Bring 2 litres of water to the boil. Add the cleaned vegetables cut into large pieces, the meat and wine, and season with salt. Cook for about one and a half hours, then let cool in the stock.
2. Combine the egg yolks, a pinch of salt and pepper, and a few drops of lemon juice in a bowl or food processor and blend together, first slowly and then more briskly, gradually drizzling in the olive oil. When the sauce begins to emulsify, add the remainder of the lemon juice a little at a time. If the mayonnaise ‘curdles’, place an egg yolk in a clean bowl, whisk vigorously and gradually start adding the curdled mayonnaise, a little at a time. (If you’re pressed for time use 250g ready-made mayonnaise). When the mayonnaise is ready, add the tuna, anchovies and capers and blend the ingredients for a minute to obtain a smooth, creamy sauce.
3. If a smoother tuna sauce is desired, add a few spoons of the cold stock in which the meat was cooked. You can also make the sauce lighter by adding a few pieces of the cooked vegetables from the stock; in this case, re-blend all the ingredients.
4. Drain and thinly slice the cooled meat. Arrange the slices on a platter. Top with the sauce, leave to absorb the flavours for at least an hour in a cool place, and serve.