Instructions: In a large casserole combine stock, wine, onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and parsley. Add veal and slowly bring to a boil over low heat. Reduce heat and simmer, partially covered, for about 1 1/2 hours or until very tender. Let veal cool in the stock, cover and chill overnight.

In a food processor combine tuna with its oil, anchovies, capers and lemon juice and process until it forms a puree; season to taste with salt and pepper. Transfer to a small bowl and fold in mayonnaise. Add enough heavy cream to form a sauce of coating consistency.

Remove veal from stock (reserve stock for another use). Cut veal into thin slices and arrange them, overlapping slightly, on a serving platter. Coat veal with sauce and serve any remaining sauce alongside.

This recipe yields 6 to 8 servings.

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