Summary

Ingredients

• 1 kg roast veal, lean (veal nut)
• 1 bunch soup greens
• 250 ml white wine

For the sauce:

• 4 egg yolks
• 125 ml olive oil
• 125 ml sunflower oil
• 1 lemon (s), juice it
• 2 cans tuna in oil
• 3 anchovy fillet (s)
• capers
• salt and pepper

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Instructions

1. Bring the veal slowly to the boil in lightly salted water with the coarsely chopped soup greens and white wine. Now reduce the heat and let the meat simmer for about 1 1/2 hours with the pot open. Let cool in the stock.
2. For the sauce, stir the egg yolks and mix in the oil in a thin stream. Gradually add lemon juice. A mayonnaise is created.
3. Puree the tuna with the anchovy fillets and a few capers, adding a little mayonnaise. Strain the mixture through a sieve and mix with the rest of the sauce. Season to taste with salt and pepper.
4. Cut the cooled meat into very thin slices and serve on a plate with the sauce and sprinkled with capers.