Ingredients
- 1 roast veal
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tuna mayonnaise
- 1 can of tuna
- 2 tablespoon(s) mayonnaise
- 1 tablespoon(s) of ketchup
- 1 tablespoon(s) tabasco sauce
- 2 tablespoon(s) Worcestershire sauce
-
flower of salt
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a few sliced pitted black olives
- 40 g of arugula
- 50 g parmesan shavings
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a few capers
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olive oil
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salt and pepper
Preparation
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Preheat the oven to 90°C. Season the roast with salt and pepper and brown it on all sides in a hot pan with a little olive oil.
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Place the roast in the oven and cook gently for 2 hours. The core temperature should be 58°C. Once cooked, let it cool and put it in the refrigerator.
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Prepare the tuna mayonnaise. Mix all the ingredients to form a homogeneous mass, add salt and pepper.
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Cut the cold roast into slices. Place them on a plate. Add a pinch of fleur de sel, a drizzle of tuna mayonnaise, the olives, a little rocket, parmesan shavings and capers.