---------- Recipe via Meal-Master (tm) v8.03
  Categories: Italian, Meats, Fish, Main dish
       Yield: 8 servings
       2 lb Boneless lean veal,
            Preferably eye of round
       2    Carrots, coarsely chopped
       1    Stalk celery, coarsely
       1    Onion, coarsely chopped
       5    Sprigs Italian parsely,
            Coarsely chopped
       1 cn (3 1/2oz) oil-packed tuna,
            Well drained
       3 tb Capers, drained
       2    Small sweet pickles, drained
            And coarsely chopped
       3    Anchovy fillets, coarsely
     1/4 c  Mayonnaise
     1/3 c  Lemon juice
            Black pepper and salt to
     1/4 c  Each olive oil and corn oil
            Italian parsely
            Lemon slices
   Put veal, carrots, celery, onion and parsely in a
   large saucepan and cover veal with cold water. Bring
   to a boil, then reduce heat and simmer, covered, for 1
   1/2 hours. Cool veal completely. Meanwhile, puree
   tuna, capers, pickles and anchovies together in a food
   processor or blender. Add mayonnaise, lemon juice and
   oils; mix until well blended. Add pepper, taste, and
   add salt if necessary. Slice veal into very thin
   slices. Arrange on a platter and spoon tuna sauce
   over. Veal should be completely smothered in sauce.
   Serve any leftover sauce on the side. Garnish with
   Italian parsely, lemon slices and capers.