Ingredients (4 people):

• 1 lemon juice
• 1000 gr veal magatello or girello
• q.s. extravirgin olive oil
• 200 gr tuna
• 3 yolk
• 2 anchovies
• 1 bay leaf
• q.s. salt
• 1 dl white wine
• 1 caper spoon in salt
• 1 shallot

Preparation: Lightly brown 1 kg of veal in a pot with 3 tablespoons of extra virgin olive oil and 1 shallot cut into thin rings. Add salt, add pepper and add 1 dl of white wine. Aromatize with 1 bay leaf and cook for 1 hour, turning and wetting with warm water.
Prepare the tuna sauce by pouring 3 egg yolks in a pan with a pinch of salt and pepper, stir and incorporate the juice of 1 filtered lemon and 4 dl of extra virgin olive oil. In a mortar crush 200 g of tuna in oil, and mix with 2 anchovies in salt and 1 tablespoon of desalted capers. Blend everything together with the egg-based preparation until a smooth sauce is obtained.
Allow the meat to cool off the sauce and cut into thin slices covered with the tuna sauce and decorated with other capers to taste. Let the dish rest in the refrigerator for at least 1 hour before serving.

Time: 2 hours 40 minutes
Cooking: 1 hour 10 minutes
Difficulty: easy-medium