VITELLO TONNATO
| 750 g girello of veal | 1 tablespoon capers, rinsed |
| 1 cup chicken stock | 1½ teaspoons lemon juice |
| 1 cup dry white wine | ½ cup drained artichoke hearts |
| 1 onion, sliced | 1 anchovy fillet, drained and chopped |
| 1 carrot, peeled and chopped | ¾ cup good quality whole egg mayonnaise |
| 1 stalk of celery, chopped | Garnish |
| 2 bay leaves | 12 sun-dried small black olives |
| 5 sprigs parsley | dill pickles, finely chopped |
| 10 black peppercorns | 6 artichoke hearts, roughly chopped |
| Tuna mayonnaise | 1 tablespoon capers, drained |
| ½ tuna in olive oil, drained |
Place veal in a lidded, heavy pot, add stock, wine, bay leaves, onion, carrot, celery, parsley and peppercorns. Add some water if necessary to cover the meat completely. Bring to boil, reduce heat and gently poach veal, partly covered for ¾ hour or until veal is tender. remove from heat and allow veal to cool in the stock.
For the mayonnaise, process tuna, capers, lemon juice, artichokes and anchovy fillet in a food processor until smooth. Combine with the mayonnaise and 1 tablespoon of the strained poaching liquid and mix well.
To serve, slice the drained veal thinly and spread a thin layer of mayonnaise over serving platter. Place slices of veal over mayonnaise, masking top of each slice with a thin layer of mayonnaise as it is placed on the plate. Cover and refrigerate for at least three hours or overnight. Remove from refrigerator 1 hour before serving and garnish with olives, pickles, artichokes and capers.