For the Veal:
1 1/2 lb veal (lean cut, such as eye round or sirloin)
1 bottle dry white wine (such as Pinot Grigio)
1 strip lemon zest (using vegetable peeler)
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 onion, cut into large chunks
1 garlic clove, peeled
1 bay leaf
Small bunch of parsley stems
For the Tuna Sauce:
1 4oz can tuna, packed in olive oil, mostly drained
1 oz capers, drained
6 anchovy fillets or 1 tbsp anchovy paste
1 cup mayonnaise
Small bunch of parsley leaves, chopped
Tie the meat with kitchen twine. Add the meat and all other ingredients for the veal to a large pot. Add enough water to nearly cover the meat.
Bring the pot to a boil, then reduce heat to low and simmer covered for 75 minutes. Take the pan off the heat, remove the cover and allow the meat to cool while still immersed in the broth.
Add the tuna, capers and anchovies to a small food processor and pulse until finely chopped. Transfer mixture to a bowl and mix with the mayonnaise.
Thinly slice the meat.
Place the meat on a serving platter and cover with the tuna sauce. Garnish with the chopped parsley. Refrigerate and serve chilled.