Veal in Tuna Sauce
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Baked veal roulade, served with a sauce made from canned tuna, chopped anchovies, capers, mayonnaise …
Ingredients:
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Procedure:
1. Slice the veal, lightly pat it, brush it with anchovy paste, sprinkle with peeled, chopped onion and basil, white pepper
2. Finally, drizzle the meat with lemon juice, roll into a roulade and tie with string
3. Place the roulade in a baking dish, add bay leaves, chopped spring onions and crushed garlic, season with salt and pour about 150 ml of hot water
4. Bake at 200 °C for about 60 minutes, then leave the roulade in the fat to cool
5. Prepare the tuna sauce; place the tuna in a bowl and crumble it with a fork, add the chopped capers and lemon juice, salt and pepper to taste
6. Mix everything thoroughly and finally add the whipped cream with mayonnaise, then just stir lightly
7. Cut the baked roll into slices, put on a tray and pour the prepared sauce, leave in the fridge until the next day.
