Vitello Tonnato

Step by stepInstructions

1. Place the veal in a pot with the broth, wine, onion, carrot, celery, bay leaves, and salt; add water to cover. Simmer gently until the veal is tender, about 1 hour.
2. Cool the veal in the liquid, then refrigerate until cold, at least 4 hours or overnight.
3. Make the sauce: blend the tuna, anchovies, mayonnaise, capers, lemon juice, and olive oil until smooth; thin with a little broth if needed.
4. Slice the chilled veal as thinly as possible.
5. Spread a thin layer of sauce on a platter and arrange the slices over it.
6. Cover the veal completely with the remaining sauce.
7. Chill for at least 2 hours, garnish with capers, and serve cold with lemon wedges.