• 100 g fillet Veal slow roasted till medium rare & sliced

  • 100 g Sirena Tuna or other good quality tinned tuna

  • 2 tablespoons Aioli or other good quality mayonnaise

  • 2 teaspoons Capers

  • 2 Anchovies

  • 1 tablespoon chopped Parsley

  • 1 Lemon zest only

  • 1 Squeeze Lemon Juice

  • 2 cups watercress or rocket leaves

  • 2 crusty Baguettes cut in half lengthways


  • 1.

    Mix the tuna, aioli, capers, anchovies, salt & pepper, & parsley together

  • 2.

    Place the veal slices on the baguette (you can butter the roll if desired but I think there is enough fat in the aioli and tuna to warrant leaving alone)

  • 3.

    Top the veal with the tuna aioli & watercress

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