- 4 whole cloves
- 1 bottle (750 ml) dry white wine
- 1 cup white wine vinegar
- 1 lb. boneless veal rump
- 2 cups water
- Salt, to taste
For the tuna sauce:
- 2 Tbs. salt-cured capers, rinsed and drained
- 2 olive oilpacked anchovy fillets
- 1 cup drained olive oilpacked tuna
- 1 cup mayonnaise
- 1 tsp. finely grated lemon zest
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. finely diced red bell pepper
- 1 Tbs. salt-cured capers, rinsed and drained
After the veal has marinated, remove and discard the cloves, and transfer the meat and marinade to a large pot. Add the water, season with salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover and cook until the veal is tender, about 1 hour. Remove from the heat and let cool for 1 hour in the cooking liquid.
To make the tuna sauce, combine the 2 Tbs. capers and the anchovies in a wooden chopping bowl and chop with a mezzaluna until a paste forms. Alternatively, combine the capers and anchovies on a cutting board and chop with a large chef?s knife until a paste forms. Using a fork, flake the tuna into a bowl. Add the anchovy mixture, mayonnaise and lemon zest and blend gently until smooth. Season with salt and pepper. Set aside.
Using a slotted spoon, remove the veal from the pot, allowing any excess liquid to drain back into the pot, and place on a cutting board. Cut the veal across the grain into slices 1?8 inch thick. Arrange the slices on a platter, overlapping them, and spread evenly with the tuna sauce. Sprinkle with the parsley, bell pepper and 1 Tbs. capers. Refrigerate for at least 30 minutes or up to 3 hours before serving.