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.
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.