200g veal loin

1 litre milk

80g tinned tuna

40g mayonnaise

40g celery

40g carrot

40g onion

20g capers

20g parsley, finely chopped

Extra virgin olive oil

1) Place the veal loin in a saucepan and cover with milk. Season with salt and pepper and then pach for around 15 minutes. Remove from the heat and cool using an ice cube. 2) Cut the carrots, celery and onion into very small dice and mix with some extra virgin olive oil. Add the tuna and half the capers, then sauté everything for two minutes. Remove from the heat. 3) Once cool, use a hand blender to blend the sauce until smooth. Add the parsley, mix in the mayonnaise and then put in the fridge to chill until needed. 4) Remove the meat from the milk and cut it into thin slices. Divide between two plates, dressing with the tuna sauce, and garnish with the remaining capers.