Veal with tuna sauce

Yield: 6 servings

Measure Ingredient
1½ kilograms Veal loin
400 grams Canned tuna
100 grams Capers
50 grams Anchovy
100 grams Pickles (pickled vegetables, whatever you desire)
400 millilitres Mayonnaise

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Pan fry veal and slice when cold. Mix tuna, capers, chopped anchovies and chopped pickles and the mayonnaise (like a dressing). Source: Given to share with the express permission of Chef de Cuisine

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