2 lb Boneless lean veal,
Preferably eye of round
2    Carrots, coarsely chopped
1    Stalk celery, coarsely
Chopped
1    Onion, coarsely chopped
5    Sprigs Italian parsely,
Coarsely chopped
1 cn (3 1/2oz) oil-packed tuna,
Well drained
3 tb Capers, drained
2    Small sweet pickles, drained
And coarsely chopped
3    Anchovy fillets, coarsely
Chopped
1/4 c  Mayonnaise
1/3 c  Lemon juice
Black pepper and salt to
Taste
1/4 c  Each olive oil and corn oil
Italian parsely
Lemon slices
Capers

Put veal, carrots, celery, onion and parsely in a large saucepan and cover
veal with cold water. Bring to a boil, then reduce heat and simmer,
covered, for 1 1/2 hours. Cool veal completely. Meanwhile, puree tuna,
capers, pickles and anchovies together in a food processor or blender. Add
mayonnaise, lemon juice and oils; mix until well blended. Add pepper,
taste, and add salt if necessary. Slice veal into very thin slices. Arrange
on a platter and spoon tuna sauce over. Veal should be completely smothered
in sauce. Serve any leftover sauce on the side. Garnish with Italian
parsely, lemon slices and capers.