Vitello tonnato

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.

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.

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.

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.