Vitello Tonnato

Instructions

1. Prepare the veal
   In a large pot, place the veal roast with the onion, carrot, celery, white wine, bay leaves, and peppercorns. Add enough cold water to cover the meat by about 1 inch. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer covered for about 1 hour to 1 hour 15 minutes, or until the meat is tender but not falling apart.
2. Cool the veal
   Remove the pot from heat and let the veal cool in its cooking liquid for about 30 minutes. Then transfer the veal to a cutting board and strain the cooking liquid, reserving 1/2 cup for the sauce. Let the veal cool completely before slicing.
3. Make the tuna sauce
   In a food processor, combine the drained tuna, anchovies, capers, mayonnaise, lemon juice, and 3 tablespoons of the reserved cooking liquid. Process until smooth. With the processor running, slowly drizzle in the olive oil until the sauce is creamy. If the sauce is too thick, add more cooking liquid, one tablespoon at a time. Season with salt and pepper to taste.
4. Slice the veal
   Once the veal is completely cooled, slice it as thinly as possible across the grain. You want the slices to be almost paper-thin, so a very sharp knife is essential.
5. Assemble the dish
   Arrange the veal slices on a large serving platter, slightly overlapping each slice. Spoon about two-thirds of the tuna sauce over the veal, ensuring each slice is coated. Reserve the remaining sauce for serving on the side.
6. Chill and serve
   Cover the platter with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Before serving, let it sit at room temperature for about 15-20 minutes. Garnish with additional capers and fresh herbs if desired.