Stefano de Pieri shares a delicious recipe for you to try!
Season the veal with salt and pepper before cook it in the oven for about an hour at 180 in a roasting tray with some fresh rosemary. In the meantime prepare the mayonnaise.
Start by whisking 3 eggs, gradually add vegetable oil, after it becomes a think and glossy sauce add the lemon juice and some salt. drizzle of olive oil to finish off and then add the tuna canned.
In a plate lay the sliced then ass the mayonnaise with the tuna on top, and the reduced veal juice from the tray, put the anchovies on top with the capers and the olives just to finish it off.
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