Cold veal with tuna sauce

Preparation:

Preparation: Tie the lath with white kitchen string and boil it in hot salted water with the carrot, onion, celery, a generous spoonful of vinegar and one spoonful of oil. Cook over low heat and covered for about 2 hours. Cool the meat in its broth. Put the tuna, anchovy fillets, capers and egg yolks through a food processor; dilute the mixture with a few tablespoons of oil, a little of the cooking stock and the lemon juice. Untie the meat, slice it and cover it with the sauce. Leave to flavor for a few hours. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Vernaccia Di San Gimignano DOCG, Castel Del Monte Chardonnay DOC.