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Vitello Tonnato (cold veal with tuna sauce)

From kate@wwa.com

Place a well tied boneless veal roast (about 2 lbs) with a combination of water and white wine (some people simmer it in just white wine or a wine/white wine vinegar/water combination) just sufficient to barely cover the roast in a large casserole. Add 1 very coarsley chopped carrot, 1 stalk celery, 1 medium onion (quartered), some parsley, bay leaves, whole black peppercorns, rosemary sprigs (optional but essential if you want a Piemontese style vitello tonnato ;-)). Bring to a boil then lower the heat to medium low. Simmer for about 1 1/2 hours at which time start checking it's temperature with a meat thermometer. It is done when it reaches an internal temp of 145 to 150F (for medium rare meat) or 160F (for medium).

Remove veal from the braising liquid (which you can reuse for making risotto when the weather cools down ;-)) and let cool to room temperature. Wrap in plastic wrap and refrigerate overnight.

For the sauce make *homemade* mayonnaise (yes, it really matters!) about 2/3 to 1 cup room temperature mayonnaise will be needed. In a blender or food processor add 1 7 oz can of oil packed Italian tuna, 6 to 8 anchovy fillets, 2 tbl fresh lemon juice, 2 tbl drained capers. Process well till the sauce is very smooth. Fold in the mayonnaise and blend thoroughly. Taste, figure out what it needs...maybe a dash of white wine vinegar, possibly (but unlikely) some salt. I find I need to play with the sauce to hit just the right note and combination of flavors. If you used a reasonable amount of lemon when making the mayonnaise more or less of it may be needed in the tonnato sauce. Some times I add more tuna, sometimes more mayonnaise. This sauce tastes even better after sitting overnight in the fridge and the flavors have a chance to mingle. This is a great make ahead dish actually as the roast should be refrigerated overnight as well.

When ready to seve thinly slice the veal roast (removing the strings, of course!). Layer some of the sauce on a platter. Arrange the veal slices in a single layer slightly overlapping, cover with more sauce and continue layering the veal until you've layered it all...finishing with a sauce layer. Garnish, optionally, with more capers, chopped parsley, some pitted sliced olives, lemon slices etc.