To make the tonnato sauce: in a food processor fitted with the steel blade process the tuna, anchovies and capers until finely chopped, add olive oil in a stream to form a thick, smooth paste. Add the yogurt and pulse a few times to mix being careful not to over-mix so the yogurt doesn’t separate. Add salt to taste and a bit of orange zest. 

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Spread on thin slices of room temperature, boiled beef (below) and top with a few capers to make vitello tonnato or use the tonnato sauce as a dip or spread for anything. 

To make the beef: fill a stock pot with water, add the meat, the odori ,  salt and 2 tablespoons of vinegar. Bring to a boil and let it simmer for for 1 - 1 1/2 hours until the meat is cooked through. Turn off the heat and let the meat rest in the broth, keep the meat immersed in its broth in the refrigerator to keep it moist. Serve it cool or room temperature very thinly sliced, smothered with the tonnato sauce and topped with a few capers.

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this is a non-traditional version of a Piemontese recipe given to me by a Maltese chef 

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the sauce is also good served with hardboiled eggs or as a spread on crackers or as dip with raw vegetables