Place the meat in warm water and cook.
Spike the onion with cloves and together with bay leaf, celery and Vegeta Beef Stock Powder, add to the meat and cook for about 45 minutes.
Remove from heat and leave the meat in the water until it cools down.
Once cooled remove the meat from the water and place in refrigerator overnight. Keep about a cup of water for later use.
Sauce: Drain the tuna and mix using electric mixer together with anchovies and capers.
Add lemon juice and mayonnaise, small amount of water (about 100ml) in which the veal was cooked, stir and let cool down in refrigerator.
Cut the cooled meat into thin slices, arrange on a platter and cover with tuna sauce. This meal can be garnished with olives, capers, parsley, boiled eggs and similar.
In preparation of this recipe, turkey meat can also be used as an alternative. It is ideal as a cold meal but it can also be served as an entrée or main meal.
Onion spiked with cloves will release a special aroma and when the meal is ready it makes easier removal of the cloves from the soup.