Ingredients Jump to Instructions ↓

  1. 1 (1-1 1/2kg) veal nut, tied neatly

  2. 1 stalk celery, cut into 1 onion, peeled and halved

  3. 1 carrot, cut into 5cm pieces

  4. Handful flat-leaf parsley leaves, plus more for garnish

  5. 1 bay leaf

  6. 185g can tuna in olive oil

  7. 4-5 anchovy fillets

  8. 1 cup (250ml) extra-virgin olive oil

  9. 2 tablespoons fresh lemon juice

  10. 2 heaped tablespoons capers, drained

  11. 1 1/4 cup (300ml) mayonnaise

  12. Lemon slices and olives, for garnish

Instructions Jump to Ingredients ↑

  1. Place veal, celery, onion, carrot, parsley and bay leaf in a pot in which the meat fits snugly. Cover with cold water. Remove veal to a plate. Bring the water to a boil. Add the veal and lower heat to simmer gently. Cover and simmer for 2 hours. Remove from the heat and let the veal cool in the liquid.

  2. Drain tuna and place in a processor with anchovies, oil, lemon juice and capers. Whiz until smooth. Add mayonnaise and mix well. Check seasoning, adding more lemon juice if necessary. The sauce should be quite lemony.

  3. When the meat has cooled, remove from pot and cut twine. Slice thinly. Spread a little of the sauce on a large serving dish; cover with a layer of veal. Alternate layers of sauce and veal, finishing with a layer of sauce. Cover with cling film and refrigerate for at least 24 hours, or up to five days.

  4. An hour before serving, take dish out of the fridge. Serve at room temperature, garnished with thin lemon slices, black olives and flat-leaf parsley leaves.


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