This is a delicious Italian dish, which can be used for lunch, appetizer or for an antipasti meal. I place the dish on a plate, so everyone can choose the quantity themselves, but it can also be placed on a plate for each individual. If you do not have a veal, or have a bad time, you can buy ready-made roast beef. It tastes almost as good.
1 can tuna in oil
330 g mayonnaise
30 g capers
4 teaspoons dijon mustard
1 lime, only the juice
Salt and pepper
Everything is run to a smooth mass with a hand mixer. Season with salt and pepper. Set cold while you cook the calf.
The veal fillet is greased with olive oil and seasoned with salt and pepper and placed in sous vide at 54 degrees.
When the veal fillet is ready, it is cut into thin slices, which are placed over a dish, with the tuna sauce over. Decorate with e.g. capers, good olives and parmesan.
I serve with good bread, e.g. homemade baguettes.