Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato) | RICARDO

Ingredients

• 1 veal loin roast, about 1 ½ lb (675 g), tied
• 2 tbsp (30 ml) olive oil
• 1 onion, thinly sliced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 egg yolk
• 1 can (7 oz/198 g) oil-packed light tuna, drained
• ½ cup (125 ml) olive oil
• 2 tsp capers
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (30 ml) water
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp capers, drained and coarsely chopped
• 1 lemon, cut into thin wedges
• Salt and pepper