What you need

1 Utensils

• Large Pot 1
• Refrigerator 1
• Blender 1
• Juicer 1
• Very sharp knife 1
• Cutting board 1
• Cling wrap 1
• Stove 1
• Can opener 1

2 Ingredients

• Topside veal 800 g
• Celery stalk 1
• Carrots 2
• Untreated lemons 1
• Canned tuna 1½ can
• Anchovies 4 pcs.
• Egg yolks 3.
• Olive oil 2,5 dl.
• Capers 1 large spoonful.
• Onion 1.
• Bay leaves 2.
• green pickled tomatoes 2 spoonfuls
• Olives half a cup
• Cooking wine 4 dl
• Apple cider vinegar 4 tsp.
• Red bell pepper 1.

What you need to do

1 The meat

1. Chop cellery, carrot and onion add it to the pot.
2. Add the meat,bay leaf and cooking wine to the pot.
3. Add enough water to cover the meat.
4. Cover/seal the pot with cling-wrap and and keep it in the refrigerator for at least 10 hours.
5. Add a pinch of salt and bring it to a boil, keep it simmering for 1½ hours.
6. Let meat cool of, cut it into very thin slices.
7. Store the slices in a cool place until the dish should be served.

2 The sauce

1. Drain the tuna.
2. Clean the anchovies, and cut them into small chunks.
3. Squeeze the lemon.
4. Blend the tuna, anchovies, egg yolks, capers and green tomatoes with the lemon juice and cider vinegar
5. Slowly add the olive oil.
6. when it’s all become a nice smooth paste, season to taste with salt and pepper

3 Serve and combine

1. Place the veal slices on one or more platters.
2. Distribute the sauce evenly on the slices
3. Let it rest for half an hour before serving.
4. Just before serving garnish with capers, olives and sliced bell pepper.