- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- One 2 1/2-pound veal top-loin roast, tied
- Salt and freshly ground pepper
- 3 large eggs, at room temperature
- 4 anchovy fillets
- 1 tablespoon drained capers
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- One 6-ounce can Italian tuna in oil, drained and flaked
- 1 tablespoon water
- 2 tablespoons chopped parsley
- Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
- Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
- Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.
Like most sauces made with egg yolks, this one pairs best with a bright white wine. Arneis, the principal white grape of Piedmont, is an ideal choice.