Veal with tuna sauce
6 servings
Ingredients
| Quantity | 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 |
Directions
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