Ingredients:

1kg Veal (In one piece)
250ml White Wine (Dry)
1 Onion (Chopped)
1 Carrot (Chopped)
1 Stalk Celery (Chopped)
1 Bay Leaf
250g Tinned Tuna
3 Anchovy Fillets
2 Egg Yokes
¼ Cup Olive Oil
Juice of 1 Lemon
1 Tablespoon Capers
Salt & Pepper (To Taste)

1. Place veal in a large saucepan with the wine, onion, carrot, celery, bay leaf, and salt and pepper.
2. Slowly bring to a boil and then reduce heat and cook, covered, until the veal is tender (Approximately 1½ hours).
3. Remove the veal from the broth and pat dry.
4. Mash together the tuna and anchovy fillets and rub through a fine sieve.
5. Add the egg yokes to the fish paste and then add the olive oil, lemon juice and capers.
6. Cut the veal into thin slices and spread with the fish paste.
7. Cover and chill for several hours before serving.