1 medium veal tenderloin
1 medium onion, sliced
1 leek, white part only, sliced
1 potato
1 ripe tomato, chopped
1 laurel leaf
Some sage and other kitchen herbs at pleasure.

Simmer meat for 1 1/2 hours in salt water, with vegetables.
Let meat cool in its broth, then slice it in slices 1/4 in thick. Place slices in an orderly manner in the serving dish.
Reserve a cup of broth.

SAUCE

4 anchovy fillets
1 can of tuna
200 gr olive oil
2 tbsp wine vinegar
Juice of a lemon
salt
pepper
1/2 small bottle capers

Whip together in a blender. To reach proper consistency add up to 1 ladle of the reserved broth.
Spread this sauce over the meat and keep in refrigerator for one entire day.
If so desired, place some whole capers over the meat for decoration.
Serve at room temperature, not directly from the refrigerator.