Fill a pot with about 3 quarts water, place over high heat, and bring to a boil.
While the water is coming to a boil, peel the carrot and the back of the celery.
Add 1 tablespoon salt, the carrot, the celery stalk, basil, parsley, and veal to the boiling water. Lower the heat so that the water simmers, and cook for 1 hour. Remove from the heat and let the meat cool in the water it cooked in.
While the veal is cooking, make the mayonnaise.
Open the can of tuna and drain the oil. Put the tuna, capers and anchovies in a food processor and run until finely chopped. Add the tuna mixture to the mayonnaise and mix well.
When the veal has cooled down at least to a lukewarm temperature, remove it from the cooking liquid and cut into 12 thin slices no more than 1/4” thick. Choose a serving dish that will hold the veal slices in two layers. Spread a thin coating of the tuna sauce over the bottom of the serving dish then place a layer of veal. Cover the veal with half of the remaining tuna sauce. Put the rest of the veal in the dish and spread the remaining tuna sauce on top. Cover with plastic wrap and refrigerate for 12-24 hours. Take it out of the refrigerator and allow it to come to room temperature before serving. For an attractive presentation decorate the top with some capers.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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