JamieOliver.com

Ingredients
Serves 8 as part of an antipasti platter

800g-900g piece of veal roast
2 carrots, cut in half
1 leek, slice halfway down to clean
3-4 slices of celeriac
Small bunch of parsley
1/4 litre dry white wine
Salted water

Sauce:

200g good quality tuna fillets in oil
3-4 salted anchovies, cleaned
2 hard boiled eggs (yolks only)
2 tbsp small capers + extra for garnishing
4 tbsp olive oil
Juice of 1 large lemon
4-5 tbsp veal broth
Salt and pepper to season

Method
1. Tie the roast together with kitchen string. Fill a heavy based pan with water and season with salt. Bring to the boil then add the meat,wine and vegetables to the pan.
2. Cover and poach gently for approx. 1 hour. Take the pan off the heat and allow the veal to cool down in the broth.
3. Wrap in clingfilm then place in the fridge till completely cold.
4. To make the sauce, blend together the tuna, anchovies,egg yolks and capers. Pour in the lemon juice and olive oil and blend till almost smooth. Add the broth bit by bit till you have a nice spreading consistency.
5. Season with salt and black pepper.
6. To serve, cut the veal into thin slices and arrange on a large serving plate. Coat with the sauce, sprinkle with whole capers then cover and place in the fridge to marinate for a few hours. Allow the veal to come up to room temperature before serving.