Tuna Veal With Cucumbers

Ingredients for 4 persons
Celery, carrot, onion
500 g of veal magatello in one piece
10 sweet and sour Zuccato gherkins
1 red tomato
1 lemon
2 tablespoons mayonnaise (preferably yogurt)
1 tablespoon capers
2 anchovy fillets desalted or in oil
150 g canned tuna
2 tablespoons oil
salt and pepper

Procedure
Boil the herbs in water, salt it just barely and cook the meat in it over a slow flame for 40 minutes (make in advance). To make the sauce, blend some of the vegetables with the tuna, oil and mayonnaise, adding the capers and anchovies. Adjust the flavor (add a little broth from the meat if necessary). Slice the meat when cold and spread the prepared sauce over it. Serve with diced gherkins and tomato finishing with small lemon wedges.