Simmer veal slices in mixture of white wine and bouillon for 3 minutes. Allow to cool in broth.
Prepare tuna fish sauce: combine tuna fish, anchovy paste, lemon juice, capers, mayonnaise, and veal broth in blender and run until thoroughly mixed. Check sauce, the consistency should be like thick cream. Thin with more veal broth if necessary.
Lay cooked veal slices out in a dish with cover. Pour sauce over veal. Cover and allow to cool in refrigerator until serving time.
Beverly Pepper, Glamour Magazine’s New After Five Cookbook
Serve with crusty bread and raw vegetables.http://macheads2.net/recipes/QuickVealTonnato.html