Veal Tuna


    400 gr veal rump or salmon cut
    1 carrot
    1 stick of celery
    1 onion
    1 bay leaf
    10 black pepper berries
    10 baby carrots pickled
    6 artichokes pickled
    30 gr capers berries

    For the sauce:
    240gr tuna in tin
    20gr anchovies
    10gr capers
    80gr mayonnaise
    15ml white wine
    Lemon juice

    Serves 4


    Place the vegetables, bay leaf and pepper berries in a casserole dish, cover with plenty of water and bring to the boil. Add the veal, lower the heat and simmer until the meat is cooked and tender. Let the meat cool down completely.

    Add the tuna, mayo, anchovies and capers to a blender. Start to blend, slowly adding the wine and adjusting the flavour with lemon juice and salt if necessary. Once smooth, place in the fridge for later.

    Slice the veal, season it with the tuna sauce and finish with the pickles, caper berries and some sprigs of chervil.

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