Cut the vegetables into small pieces, put them in a Dutch oven with the meat, cloves and the bouquet garni

Add the glass of white wine and top up with water to cover the meat ,

Cook over low heat for about 60 to 90 minutes,

Remove from fire  and let the meat cool in its cooking broth,

Remove the meat and drain,

For the tuna sauce, recover 1/3 of the broth and heat over high heat for about ten minutes,

Mix the tuna with the anchovies, capers, egg yolks, 2/3 tablespoons of broth, and Folk sauce until you obtain a smooth and consistent sauce,

Cut the cooled meat into thin slices,

Arrange a few slices of meat, pour in the sauce, a few capers & a few tips of Folk sauce!