Vitello Tonnato 

 | RICARDO

Ingredients

• 1 top round veal roast, about 750 g
• 3 anchovies, coarsely chopped
• 2 tablespoons (30 ml) olive oil
• 1 onion, sliced
• 2 stalks celery, diced
• 3 cloves garlic
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig parsley
• 1/2 cup (125 ml) white wine
• Juice of 1 lemon
• Water
• 1 tablespoon (15 ml) capers, rinsed and drained
• 2 to 4 anchovy fillets
• 1 cup (250 ml) mayonnaise
• 2 cans 120 g tuna, drained
• 1/4 cup (60 ml) broth
• Capers, for garnish