List of Ingredients
- 3 1/3 LBS. of veal eye of round
- 1 1/2 C. of mayonnaise
- 8 OZ. of oilpacked tuna, drained
- 2 of carrots
- 2 of celery stalks
- 1 of large onion
- Caper berries
- Rosemary
- Sage
- Bay leaf
- Juniper berries
- Dry white wine
- Capers
- Black peppercorns
- Salt
- Salt flakes
Method
FOR THE MEAT
Peel the carrots and onion and trim the celery. Chop them into pieces. Put 2 1/2 quarts of water, 1 tablespoon of salt, 1 glass of white wine, the chopped vegetables, 1 sprig of rosemary, a few sage leaves, 1 bay leaf, a handful of juniper berries, a few peppercorns, and the veal eye of round trimmed of any fat together in a saucepan. Let it cook for 35 minutes after it comes to a boil. Drain the veal eye of round and place it in a baking dish; let cool, then cover it with plastic wrap and refrigerate until ready to use. Set the boiled vegetables aside and filter the broth with a fine strainer.
FOR THE TUNA SAUCE
Blend half of the boiled vegetables (only use a few carrots, otherwise, it will change the color of the sauce). Add 1 1/2 cups mayonnaise and blend again, then add 8 ounces tuna and 2 tablespoons capers, continuing to blend until you get a creamy sauce. Place the tuna sauce in a container; cover it and place it in the refrigerator. Slice the cold veal with a very sharp knife (this will be even easier with a meat slicer). Serve the veal with the tuna sauce, garnishing with caper berries, salt flakes, and the remaining carrot pieces.