Vitello Tonnato 



Ingredients

• • 1 top round veal roast, about 750 g
  • 3 anchovies, coarsely chopped 

  • 2 tablespoons (30 ml) olive oil
  • 1 onion, sliced
  • 2 stalks celery, diced 

  • 3 cloves garlic
  • 2 bay leaves 

  • 1 sprig rosemary
  • 1 sprig parsley 

  • 1/2 cup (125 ml) white wine
  • Juice of 1 lemon
  • Water

• Sauce

  • 1 tablespoon (15 ml) capers, rinsed and drained
  • 2 to 4 anchovy fillets 

  • 1 cup (250 ml) mayonnaise
  • 2 cans 120 g tuna, drained 

  • 1/4 cup (60 ml) broth
  • Capers, for garnish