Veal in a Creamy Tuna Sauce with Capers

Ease of preparation rating: Medium.

Yield:  6-8 servings.

Ingredients:

1 white onion, peeled and chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 leek, cleaned and chopped

4 sprigs of parsley / Plus 2 tablespoons (30ml) of parsley, chopped

2 sprigs of thyme

1 sprig of rosemary

1 tablespoon (15ml) of black peppercorns

2 bay leaves

3 lbs (1.35kg) veal eye of round, cleaned

6 hard-boiled eggs, yolks only

1 small cans of cooked tuna, drained

1/2 cup (120ml) extra virgin olive oil

2 tablespoons (30ml) Dijon mustard

1 cup (240ml) mayonnaise

6 marinated anchovy fillets, drained

2 tablespoons (30ml) capers

Juice of ½ lemon

Salt and pepper, to taste

Optional side dishes: roasted potatoes, etc.

Method:

Fill a large Dutch oven with water and bring to a boil over high heat.

Season water with salt and add leeks, carrots, onions, peppercorns, bay leaves and celery.

Build a ‘bouquet garni’ by wrapping parsley, thyme and rosemary in a piece of cheesecloth and place in boiling water.

Add veal to boiling water and cook covered for one hour.

Remove veal from boiling water and reserve for plating. Discard cooking liquid.

Meanwhile, place eggs, tuna, dijon mustard, mayonnaise, salt and pepper, anchovies and lemon juice in a food processor.

Process until sauce is smooth.

Slowly add olive oil while blending adjust consistency.

Slice veal roast and top with creamy sauce.

Garnish with chopped parsley and capers, and serve immediately.