Normally known as veal with tuna sauce, this dish lends itself well to economic vagaries .. uh ..! The Artists' tuna costs less and is equally delicious and tasty! I know someone is thrown with turkey breast tuna, but to me this experiment is still missing!
Ingredients:
500 g of roast beef (or pork roast) 1 can of tuna
carrot, celery, onion, garlic,
bay leaves, rosemary, sage
Cloves, Juniper
Pepe beans, salt, oil
White Wine Caper Mayonnaise
Preparation:
Wash and cleanse the smells and aromas, cut into chunks and put them in a pan. Add the rinsed meat, a few juniper berries and green pepper, cloves
.
The meat should cook about an hour, for a small roast, even two, if the roast is great ... check the meat, forandola with a toothpick, if it comes out pink liquid, means it is still raw.
Meanwhile, the meat is on the fire, prepare the tuna sauce.
Drain a can of tuna (or two, depending on the amount of meat, remember that the tuna sauce will keep in refrigerator and is also good on bread!), add ... 6 tablespoons mayonnaise say
for each can (125 g) of tuna, four or five and rinsed capers and whisk well.
If the mixture is too thick arrange it according to your taste, add mayonnaise or olive oil.
When the roast is cooked, drain and let cool at least a half hour, crushed by a weight.
This apparently helps to soften the fibers of the meat, preventing it from hardening.
At this point you can cut the roast. (The cut ila green, it is not essential!)
Try to make slices thin enough.
Serve!
Spread a thin layer of tuna sauce on a platter, lay the slices of roast radially and cover with remaining sauce.
You can decorate the pot with some capers and some chopped parsley.
Bon Appetit!
