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Ingredients
Method
- 2 tinned salted anchovy fillets
- 50 ml mayonnaise
- 1 tsp balsamic vinegar
- 1 tin MSC certified tuna in water, drained (drained weight 100 g)
- 3 stems parsley, leaves only
- 2 tbsp capers
- 150 g roast veal, thinly sliced
- 40 g rocket lettuce
- Olive oil, extra virgin
- Salt and pepper
- In a food processor, blend the anchovy with the mayonnaise, vinegar, tuna, parsley and a tablespoon of capers until smooth. Season with pepper and a pinch of salt if desired (the anchovies already add saltiness).
- Divide the veal between the plates and spoon the tuna sauce over the meat. Put the rocket lettuce in a bowl, season with olive oil, salt and pepper and use to garnish the veal.
- Garnish with the remaining capers and a splash of olive oil.