500g veal fillet ( A suggestion – you can also use chicken or turkey breasts)
2 sticks of celery
A few leaves of laurel
Ingredients for the sauce:
A tin of tuna in olive oil
2-3 anchovy fillets ( or anchovy paste if you prefer)
2-3 tablespoons of capers
A cup of Extra Virgin Olive Oil
The juice of ½ a lemon
A hardboiled egg
A dash of salt and pepper
Place the meat and all the vegetables into a large saucepan adding some salt and pepper and allow to cook for approximately one hour on a medium heat.
Zia Mirella says that if you are using chicken breasts, your cooking time will be about 30 minutes, the turkey breast a little longer
Remove the meat out of the saucepan and put to one side to cool for about 30 minutes.
Strain the broth and keep to one side.
Preparation for the sauce:
Place the tuna in the mixer, add the lemon juice, the anchovies, the capers and the hardboiled egg.
Keep a few capers aside for decoration.
As you mix it slowly dribble in the Extra Virgin Olive Oil.
If the sauce is too thick add in a little of the veal or chicken broth.
The consistency should be creamy but not too thick.
Slice the meat and place it on a nice serving dish.
Spoon the sauce over and decorate with a few capers.
This is a lovely summer dish to serve with a potato salad and a nice green salad.
Alternatively you can prepare the meat and the sauce separately and just spoon over the sauce the next day You will probably need to add a little of the broth to the sauce.
Mirella sometimes cooked it all the day before just saving the capers as decoration for the following day.