Vitello Tonnato Veal with Tuna Caper Sauce
Ingredients
- 2 tbsp. canola oil
- 1 (2 1/2-lb.) piece veal top round, tied with kitchen twine
- Kosher salt and freshly ground black pepper, to taste
- 3 bay leaves
- 3 sprigs thyme
- 2 sprigs sage
- 1 medium carrot, halved crosswise
- 1 medium yellow onion, quartered
- 1 stalk celery, halved crosswise
- 1 cup dry white wine
- 1⁄4 cup packed parsley leaves
- 3 tbsp. white wine vinegar
- 1 tbsp. grated lemon zest, plus 1 lemon thinly sliced
- 4 egg yolks
- 1 (5-oz.) can oil-packed tuna, drained
- 1 cup olive oil
- 1⁄3 cup capers
- 8 canned anchovy fillets, drained
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