Veal with tuna sauce - The recipe

Preparation:

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

Garnish:

1. Cover the meat with the tuna sauce.
2. 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.