Cold Braised Veal with Tuna Sauce

For the meat

675 g (1 1/2 lb) lean veal
1 carrot
1 leek
1 stick of celery
Salt
2 tablespoons olive oil
2 tablespoons vinegar

For the sauce

400 g (14 oz) tuna in olive oil, well drained
250 ml (8 fl oz - 1 C) mayonnaise
4 anchovy fillets
2 tablespoons capers plus some others for garnishing
6 tablespoons meat cooking broth

Begin boiling the meat. In a saucepan prepare the carrot, leek, celery (peeled and washed), olive oil and vinegar. Season with salt. Add water enough to boil the meat and bring to the boil. Add the tied-up meat, bring to the boil again; at this point half-cover, lower the flame and cook until the meat is ready (about 2 hours). Allow to cool in the broth and then remove the meat from the water. Meanwhile prepare the sauce. Whisk all the ingredients. The result must be a thick, coating sauce. Carve the meat in very thin slices; arrange them on a tray and cover with the sauce. Garnish with some capers. The dish will be ready in a few hours. Serve the meat cold but not chilled.