Boil the meat in a pot with enough water to cover. Add the vegetables and herbs. Boil the meat till done, cook times will vary depending on the size of your joint. (Allow boiling for approximately 20 - 25 minutes per pound of meat so for a 3 lb joint, boil for approximately 60 minutes).

Let it cool down and refrigerate for three of four hours or overnight.

Make the sauce by blending all the sauce ingredients together until smooth. Taste to see if you need to add salt. The tuna and anchovy may be salty enough for your taste. The consistency of the sauce should be somewhat runny so if it is not, add some left over juices from boiling the meat or simply a bit of water.

When you are ready to serve, cut the meat into thin slices and arrange on a dish, then cover with the sauce and decorate with capers. Serve chilled or at room temperature.