2 lb. bottom round of veal
1 1/2 - 2 c. dry white wine
1 lg. onion, coarsely chopped
2 garlic cloves, crushed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry & mashed
2 hard cooked egg yolks
Juice of 1 lemon
2 tbsp. olive oil
1 tbsp. red wine vinegar
Pinch sugar
Capers (opt.)

1. Place the veal in a small, deep, non-reactive bowl. Pour in enough wine to barely cover. Refrigerate overnight, covered tightly with plastic wrap.

2. In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt and pepper. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour. Remove the pot from the heat but leave the veal in the liquid to cool. Remove the veal to a cutting board, cover loosely with foil and set aside.

3. Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup). Discard the vegetables. Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar and sugar to the sieve and force this mixture through with the back of a large spoon. Mix the resulting sauce until it is well blended and smooth.

4. Cut the veal into thin slices. Arrange, overlapping on a large serving platter. Spread the sauce over the veal. Garnish with capers if desired. Serves 6.

Each Serving: About 265 calories, 10 g fat, 194 mg cholesterol, 425 mg sodium.