Cold Lizard with Tuna Sauce (Mrs. Anita's Meat)

Cook the meat without salt

For every 3/4 cup of liquid, use 1/4 cup of vinegar

Let the meat cool in the cooking liquid

After cooling, put it in the freezer for at least 6 hours

After that time, cut into very thin slices, preferably using a machine

In a saucepan, heat half a cup of olive oil, add tuna, capers, and anchovies

Let it simmer, stirring with a fork until all ingredients have broken down

In a shallow refrigerator-safe dish, place a layer of meat and a layer of cold sauce

Repeat the layers, pressing them very firmly with a fork

The final layer should be of sauce

Prepare ahead of time and keep in the fridge.