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