Vitello Tonnato

Ingredients

• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• One 2 1/2-pound veal top-loin roast, tied
• Salt and freshly ground pepper
• 3 large eggs, at room temperature
• 4 anchovy fillets
• 1 tablespoon drained capers
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• One 6-ounce can Italian tuna in oil, drained and flaked
• 1 tablespoon water
• 2 tablespoons chopped parsley

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