Tie veal loin into a compact roll. Put onion in 1,720 g water, heat to 90 °C, add veal and poach 45 minutes at 85–90 °C until the centre reaches 63 °C.

Ingredients

• 700 gVeal, loin, separable lean only, raw
• 160 gFish, tuna, light, canned in water, without salt, drained solids
• 30 gCapers, canned
• 12 gFish, anchovy, european, canned in oil, drained solids
• 100 gEgg, whole, cooked, hard-boiled
• 50 gOil, olive, salad or cooking
• 35 gLemon juice, raw
• 100 gOnions, raw not counted – removed
• 120 gBeverages, water, tap, drinking
• 1,600 gBeverages, water, tap, drinking not counted – removed

Method

1. Tie veal loin into a compact roll. Put onion in 1,720 g water, heat to 90 °C, add veal and poach 45 minutes at 85–90 °C until the centre reaches 63 °C.
2. Lift out veal, measure 120 g poaching liquid for sauce and drain the remaining liquid with onion. Cover meat and cool 20 minutes, then refrigerate 20 minutes for clean slicing.
3. Blend tuna, capers, anchovy, egg, olive oil, lemon juice and 120 g broth for 2 minutes into one smooth sauce.
4. Slice veal 2 mm thin, arrange on four plates and cover with all of the sauce. Chill 10 minutes so sauce coats the meat.