Veal with tuna sauce - The recipe

Preparation:

• Season the meat well;
• Heat the oil in a rotisserie;
• Brown the meat on all sides;
• Finish cooking the roast in the oven for about 2 hours at low temperatures (80 °C) like a roastbeef;
• Blend all the ingredients for the tuna sauce and adjust the density with the cold broth;
• Get the taste right;
• Let the roast cool;
• Slice the roast and arrange the slices of meat on a plate.

Garnish:

• Cover the meat with the tuna sauce;
• Garnish with anchovies, sprinkle with paprika and curly parsley.

Tip:

• For organisational purposes it is advisable to cook the veal the day before;
• The amount of broth may vary depending on the desired consistency;
• A good rule of thumb is to measure the core temperature of the roast and reach 58 °C rather than rely on the cooking time.