Place the meat in a pan with the celery, garlic, onion and carrot in pieces. Pour in a cup of white wine, a drizzle of extra virgin olive oil and a pinch of salt and cover with water.
Simmer the meat for 40-45 minutes over medium heat.
When cooked, remove the meat from the cooking liquid and set it aside to cool at room temperature.
Prepare the tuna sauce by blending the hard-boiled eggs in a blender with the anchovies, drained tuna and a ladle of the vegetables with the veal cooking liquid. Blend together until the mixture is smooth and creamy.
Cut the veal into 3-4 cm cubes and serve with the tuna sauce, shavings of Grana Padano Riserva and capers.
75 min
