Veal Tongue Tonnato - Andrew Zimmern

Ingredients

• 1 large onion, chopped
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 3 garlic cloves
• 6 parsley sprigs
• 1 bay leaf
• 2 cups dry white wine
• Kosher salt
• Freshly ground pepper
• One 2-pound calf tongue
• One 4-ounce jar Italian oil-packed tuna, drained
• 3 anchovy fillets, chopped
• 1 1/2 tablespoons capers, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup mayonnaise
• Chopped kalamata olives, for garnish
• Chopped parsley, for garnish
• Lemon wedges, for serving