Ingredients

• ●8 thin slices (about 4 oz total) cooked veal
• ●4 oz, drained canned tuna in olive oil
• ●2 tablespoons mayonnaise
• ●1 tablespoon lemon juice
• ●1 tablespoon, drained capers
• ●1 tablespoon olive oil
• ●2, drained (optional) anchovy fillets
• ●to taste Freshly ground black pepper
• ●2 tablespoons chicken broth

Instructions

1. 1Ensure the cooked veal slices are well-chilled. If they are not already thinly sliced, slice them as thinly as possible.
2. 2In a food processor or blender, combine the drained tuna, mayonnaise, lemon juice, capers, olive oil, anchovy fillets (if using), and black pepper.
3. 3Blend until the mixture is very smooth and creamy. If the sauce is too thick, add chicken broth, one tablespoon at a time, until it reaches a drizzling consistency.
4. 4Arrange the chilled veal slices on a serving platter or individual plates.
5. 5Generously spoon the tonnato sauce over the veal slices, ensuring each slice is well-covered.
6. 6Garnish with extra capers, a drizzle of olive oil, or a lemon wedge.
7. 7If not serving immediately, chill for at least 30 minutes to allow the flavors to meld.
8. 8Serve cold as an appetizer or light main course.