Veal with tuna sauce

INGREDIENTS FOR 6 PERSONS:

1 kg thin slices of roasted or braised veal

250 grams of tuna in oil

6 salted anchovies

3 hard boiled eggs

2 tablespoons capers in vinegar

2 tablespoons chopped parsley

3 tablespoons wine vinegar

1 dl. of extra virgin olive oil

the juice of a lemon

salt and pepper

HOW TO COOK:

Whisk or finely chop tuna, boiled eggs and anchovies. Add the finely chopped capers, a tablespoon of vinegar, lemon juice and oil, then mix thoroughly. Pour the sauce over the slices of veal. Cook for one hour, then serve.