The Italian evergreen - splendid mediterranean, in case you didn’t know yet

Ingredients

• 800g trimmed veal chuck or “Tafelspitz” of veal
• 250g top quality tuna in oil (use the best quality tuna available, with good sized chunks)
• 100g gourmet mayonnaise
• 1 stick of leek
• 1 carrot
• A little celery
• 1 hull of chilli
• Balsamic vinegar
• Seasoning (pepper, cayenne, salt, garlic)

Preparation

The veal:

1. Add the veal, bouquet garnish (the leek, carrot and celery) and a couple of pepper corns into salted, boiling water.
2. Season the boiling mixture with the hull of chilli, 2-3 cloves and 1-2 bay leaves, making sure that it doesn't boil over.
3. Let the veal simmer for approx. 50-60 minutes until the meat is tender. Allow it to cool, and prepare to serve.

The tuna sauce:

1. Put the tuna into a colander or sieve and let the oil drain off.
2. Season the tuna with fresh ground pepper, a little balsamic vinegar and perhaps a little sea salt.
3. Mix the ingredients, using a blender if available.
4. Keep mixing until the mixture becomes smooth and shiny.
5. Finally, add a little mayonnaise and cayenne pepper.

Serving suggestion

• Cut the veal into thin slices, lay the slices all over the plate and lightly season with a little fresh ground pepper.
• Pour the tuna sauce, covering the meat.
• You might complete the meal with Italian "anti pasti". I consider in particular pickled tomatoes, aubergines, olives, courgettes and toasted ciabatta with garlic oil to be perfectly appropriate.