Vitello Tonnato (tender veal with creamy tuna sauce)
Servings: 4
For the veal:
- 1.5 lb (700 g) veal roast (Eye Round recommended)
- 1 carrot
- 1 onion
- 1 celery stalk
- ½ small cup (50 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- Water, as needed
- Salt, to taste
For the tuna sauce:
- 1 can (6 oz / 170 g) tuna in olive oil
- 2 anchovy fillets
- 2 tbsp (30 g) capers
- ½ cup (120 g) mayonnaise
- 2 tbsp (30 ml) lemon juice
- Salt and pepper, to taste