Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).
Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.
Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra virgin.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	788.95 Kcal (3303 kJ)
Calories from fat	501.29 Kcal
		% Daily Value*
Total Fat	55.7g	86%
Cholesterol	172.31mg	57%
Sodium	1696.01mg	71%
Potassium	1898.67mg	40%
Total Carbs	7.17g	2%
Sugars	6.4g	26%
Dietary Fiber	0.28g	1%
Protein	61.54g	123%
Vitamin C	0.5mg	1%
Vitamin A	0.6mg	20%
Iron	2.6mg	14%
Calcium	104.1mg	10%

Amount Per 100 g
Calories	85.85 Kcal (359 kJ)
Calories from fat	54.55 Kcal
		% Daily Value*
Total Fat	6.06g	86%
Cholesterol	18.75mg	57%
Sodium	184.56mg	71%
Potassium	206.61mg	40%
Total Carbs	0.78g	2%
Sugars	0.7g	26%
Dietary Fiber	0.03g	1%
Protein	6.7g	123%
Vitamin C	0.1mg	1%
Vitamin A	0.1mg	20%
Iron	0.3mg	14%
Calcium	11.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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