Vitello Tonnato (Veal with Tuna Sauce) | Saveur

Ingredients

• 2 ¹⁄₂ lb. lean veal roast, preferably top round, firmly trussed
• 1 medium carrot, peeled and chopped
• 1 stalk celery, without leaves, chopped
• 1 medium onion, chopped
• 4 sprigs Italian parsley
• 1 dried bay leaf
• 1 (7-oz.) can imported tuna, packed in olive oil
• 5 flat anchovy filets
• 1 cup extra-virgin olive oil
• 3 tsp. lemon juice, freshly squeezed
• 3 tbsp. capers, soaked and rinsed
• 1 ¹⁄₄ cups mayonnaise