Instructions

Bring water to boil with salt and bay leaves. Submerge veal in water, cover pot with the lid and switch off the heat.
Let cool to the room temperature, take the meat out and refrigerate for 5-8 hours.
Prepare the sauce by mixing with emerging blender mayonnaise, anchovies, capers, and canned tuna (drained).
Thinly slice veal, arrange pieces on top of fresh arugula, dress well with the sauce.
Decorate with some extra capers.
Store remaining meat and sauce separately in the fridge up to 5 days.

This is a recipe by

Tatyana Zinchenko