This is a classic Italian dish of cold sliced veal served with a tuna mayonnaise-style sauce spiked with capers and anchovies. It is best when the veal is cooked ahead and well chilled. You can use any cut of veal that is easily sliced, preferably a boneless loin roast. The sauce is also good over roast turkey or pork.
Refrigerate until cold:
1 to 1 1/2 pounds cooked veal roast
Prepare:
Tuna Sauce
Cut the veal into thin slices and arrange on plates or a platter. Spoon a generous amount of the tuna sauce over the slices and serve with:
