Ingredients

1 pint Mayonnaise

Method

Blend tuna, anchovies and capers into the mayonnaise adding a little veal stock to bring it to a creamy consistency. Take the veal from the stock and slice it as thinly and neatly as possible. Arrange on a large platter and spread with the sauce. Repeat with layers of meat and sauce until it is all used. Cover with plastic wrap and leave 3-5 hours or overnight in the refrigerator before serving.

Serve on a platter or individually garnished with hard boiled eggs, black olives, capers, lemon wedges and parsley sprigs.