Bring the beef stock along with the dry white wine, celery, garlic, bay leaves and salt and pepper to the boil and simmer for 5 minutes. Add the veal eye of round to the pan and simmer for approx. 45 minutes until cooked. Leave the veal eye of round in the stock until it has cooled.
Pass the tuna, anchovy fillets and half of the capers through a fine sieve (or purée them in the blender), then stir into the mayonnaise, add the lemon juice and season with salt and pepper. Cut the veal eye of round into thin slices and arrange them onto plates, then cover them with the tuna mayonnaise and allow store somewhere cool for 2 hours to allow to rest. Garnish this starter with paprika powder and the rest of the capers just before serving.
Serve with garlic bread and a nice glass of dry white wine.
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