|1 kg||veal roast (from leg or loin)|
|350 ml||white wine|
|5 cloves||garlic (divided)|
|350 ml||olive oil|
|1½||lemons (juice, divided)|
|400 g||canned tuna|
|parsley for garnish|
|capers for garnish|
Trim excess fat from the veal and truss it with cooking string. Roughly chop celery, carrot, onion, and leek
In a large, heavy-bottomed saucepan, combine wine, vegetables, bay leaves, and thyme. Peel and smash some garlic and add as well. Add about 7 cm/3 in. of water and bring to a boil. Add veal and return to a boil, then turn off heat. If needed, add more hot water to just cover veal. Cover pot and let veal steep and cool in the liquid for approx. 3 hours.
While veal cools, make the sauce. In a blender or food processor, blend remaining peeled garlic, anchovies, and capers until finely chopped. Add mayonnaise, olive oil, juice of half a lemon, and tuna, and blend until combined. Add salt and pepper to taste, as well as additional anchovies and capers, if you desire.
Reserve a third of the sauce for later. Thinly slice the cooled veal. Spread a serving platter with some of the remaining sauce, and layer some veal slices on top. Cover with another layer of sauce, then another layer of meat. Repeat until all of the meat and sauce is used, with the final layer being sauce. Cover and refrigerate for at least 24 hours.
Bring dish to room temperature. Meanwhile, chop parsley and slice remaining lemon. Garnish dish with lemon slices, parsley, and capers, and serve with reserved sauce on the side. Enjoy!