Veal with a tuna and capers sauce
800 g veal loin
1 bottle of dry white wine
1 yellow onion
2 garlic cloves
2 dry bay leaves
60 g capers
224 g canned tuna, drained (2 small cans)
190 g mayonnaise
1 table spoon of fresh lemon juice
Peel the onion and the carrot and slice them.
Put your veal in a bowl, add the sliced onion, carrot, garlic cloves and bay leaves cut into pieces.
Pour the bottle of wine over the veal and refrigerate overnight.
The next morning, put the veal and its marinade in a tall pan, add water or chicken stock to cover the meat if necessary.
Bring to a boil, cover tightly and simmer over low heat for one and a half hours.Take your meat out and let it cool.
In a food processor blend the capers and the tuna.
Add the mayonnaise and the lemon juice and continue to blend until you obtain a creamy sauce.
Slice your veal very thinly (3mm slices).
Arrange the slices in a serving dish.
Cover the slices completely with your sauce. If your dish is small you can make two layers of meat and sauce.
Decorate the top with a few capers and refrigerate until ready to serve.