Veal In Tuna Sauce

Preparation:

Preparation: Tie the piece of meat, put it in a saucepan, cover it with cold water, flavor the water with the carrot, the onion cut in half, the celery stalk, the bunch of parsley, the garlic clove, add salt and cook for about an hour and a half. Then drain the meat from the broth, untie it and leave it to cool. Meanwhile, prepare the mayonnaise. Keep aside three cucumbers and some capers that you will need to decorate the dish. Blend the tuna with the remaining capers, chopped gherkins and anchovies. If you don't have a blender, chop everything very finely with a crescent. Add all the blended ingredients to the mayonnaise sauce, stirring. Also add a little lemon. Cut the meat into rather thin slices and place them, overlapping them slightly, on a serving plate. Pour the ready sauce over the meat, spread it with a spatula so as to completely cover the slices of veal and decorate with the remaining capers and sliced cucumbers.