Cold Roast Veal And Tuna

Preparation:

Preparation: In a saucepan with a lid, or in a pressure cooker, briefly brown the sliced onion and the garlic clove in hot oil, add the meat and brown on all sides. Salt moderately, sprinkle the meat with the flour and allow it to infuse briefly, then deglaze the roast with the white wine, turning it over and keeping it wet with the cooking sauce; when most of the wine has evaporated, add the anchovy fillets and the shelled tuna and cook over medium heat with a lid on for about an hour, stirring often and adding a few spoonfuls of water or broth if necessary. The meat is cooked when it comes out dry when you pierce it with a toothpick. If you use the pressure cooker leave the bottom a little more humid, close the pot and cook for about three quarters of an hour from when it whistles. When cooked, leave the meat to cool in the pot; when everything is ice cold (at room temperature), cut the meat into thin slices, preferably with a slicer, and pass all the cooking juices through a sieve or in a blender. Arrange the slices of meat, overlapping them slightly, on a large serving plate, sprinkle them with the sauce, add another layer of meat and sauce if necessary, then garnish with a few capers and some olives and place for an hour or more in refrigerator.