Bring 1 l of white wine to a boil with peppercorns, bay leaf spice, cloves and thyme. Add the meat and simmer gently for 1 hour. Then let it cool down in the broth.
Fillet and clean the anchovies if necessary. Rinse well. Puree the tuna together with the mayonnaise, some capers and the anchovies. Stir with a little whipped cream until smooth. Add enough cooking stock to make a creamy sauce. Season with pepper, salt, sugar and vinegar.
Cut the meat into thin slices, arrange on a platter and pour the sauce over it.
Serve sprinkled with the remaining capers.
Preparation Tip:
How to make mayonnaise yourself, we show you here in our recipe!
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