Ingredients:

2 lb Bottom Round of Veal 1000g
1½-2 cups dry white wine 375-500ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers (optional)

Instructions

Place the veal in a small, deep non reactive bowl.Pour in enough wine to barely cover.Refrigerate overnight,covered tightly with plastic wrap.In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.Remove the pot from the heat but leave the veal in the liquid to cool.Remove the veal to a cutting board, cover loosely with foil, and set aside.Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).Discard the vegetables.Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar, and sugar to the sieve, and force this mixture through with the back of a large spoon.Mix the resulting sauce until it is well blended and smooth.Cut the veal into thin slices.Arrange, overlapping, on a large serving platter.Spread the sauce over the veal.Garnish with capers, if desired.