Veal with tuna sauce - The recipe

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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.

A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).