Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly.

• Ready In: 14 hrs
• Serves: 4

Ingredients

• 1 1⁄2 kg  veal roast (from leg)
• 3  tablespoons lemon juice
• 1  cup water
• 1  tablespoon anchovy paste
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  bay leaves
• 1⁄2  sliced onion
• 2  garlic cloves

• Sauce

• 170  g tuna, canned
• 1  tablespoon  chopped anchovy
• 1  tablespoon  chopped capers
• 2  tablespoons lemon juice
•  salt and pepper
• 3  tablespoons mayonnaise
• 3  tablespoons  cream, whipped

• Garnish

•  chopped  stuffed olives
•  lemon slice
•  parsley

Directions

1. Bind veal roast into roll, if necessary, and place in casserole.
2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
3. Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
4. Sauce:.
5. Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
6. Remove veal from liquid, dry with absorbent paper, cut in thin slices.
7. Arrange on platter and pour sauce over meat.
8. Place in refrigerator overnight.
9. Garnish with olives, lemon slices and parsley.
10. Mixed salad, french bread, and a well-chilled rose wine are nice accompaniments.