Veal with Tuna-caper Sauce
Rinse veal with cold water and pat dry with paper towels. Rinse, trim and cut leek and carrot into small pieces. Peel and finely dice onion. Combine vegetables and onion with wine and bay leaf and pour over meal. Let marinate overnight. In a pot, combine marinade, veal and water to cover. Bring to a boil and season with salt. Cover and cook over low heat until done, about 1 hour.
In a blender, puree tuna with anchovies, egg yolk, 1 tablespoon capers, lemon juice and vinegar. With motor running, gradually add oil until mixture is creamy. Season with salt and pepper. Cut veal into thin slices and serve drizzled with sauce and sprinkled with the remaining capers.