3/4 cup extra-virgin olive oil, divided
1 tablespoon minced garlic
2 tablespoons capers, finely chopped
1 tablespoon chopped parsley leaves
4 (3-ounce) veal scallopini
1 tablespoon extra-virgin olive oil
1/2 cup red wine
1 (200-gram) can oil packed tuna, drained of oil
2 teaspoon capers
1 tablespoon caper brine
1/4 cup olive oil
1/4 cup water
1 1/2 teaspoons chopped parsley leaves
1 1/2 teaspoons lemon juice
Gray salt and freshly ground black pepper
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