Ingredient:
1.5 kg (3 lb) boned and rolled veal roasting join, such as loin
2 large rosemary sprigs
2 garlic cloves, cut into slicers
Salt and black pepper
250 ml (8 fl oz) dry white wine
Tuna mayonnaise
1×200 g can tuna in oil, drained
2 tbsp lemon juice
1 garlic clove, crushed
2 tbsp capers
1 tsp chopped fresh thyme
A dash of Tabasco sauce
125 ml (4 fl oz) olive oil
250 ml (8 fl oz) mayonnaise
To garnish
Black olives
1 red pepper, halved, deseeded, and cut into strips
Fresh basil (optional)
Method:
Make incisions in the veal and push one or two rosemary leaves and a sliver of garlic into each incision. Season, and rub with any remaining rosemary and garlic.
Place the veal in a roasting tin and pour the wine around it. Cover with foil and roast in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2-2 ½ hours or until tender.
Remove the veal from the oven, and leave to cool completely in the cooking liquid. Remove any fat that solidifies on the surface. Slice the veal thinly and arrange the slices on a serving platter.
Make the tuna mayonnaise: puree the tuna, reserving a little for the garnish, with the lemon juice, garlic, capers, thyme, and Tabasco sauce in a food processor until smooth. Gradually blend in the oil, then add the mayonnaise, and season with salt and pepper. Pour over the veal. At this stage you can garnish and serve, or cover and refrigerate overnight to serve the next day.
To serve, garnish with the reserved tuna, the black olives, red pepper, and basil. Serve at room temperature (if refrigerated overnight, take it out for about 1 hour before serving).
1.5 kg (3 lb) boned and rolled veal roasting join, such as loin
2 large rosemary sprigs
2 garlic cloves, cut into slicers
Salt and black pepper
250 ml (8 fl oz) dry white wine
Tuna mayonnaise
1×200 g can tuna in oil, drained
2 tbsp lemon juice
1 garlic clove, crushed
2 tbsp capers
1 tsp chopped fresh thyme
A dash of Tabasco sauce
125 ml (4 fl oz) olive oil
250 ml (8 fl oz) mayonnaise
To garnish
Black olives
1 red pepper, halved, deseeded, and cut into strips
Fresh basil (optional)
Method:
Make incisions in the veal and push one or two rosemary leaves and a sliver of garlic into each incision. Season, and rub with any remaining rosemary and garlic.
Place the veal in a roasting tin and pour the wine around it. Cover with foil and roast in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2-2 ½ hours or until tender.
Remove the veal from the oven, and leave to cool completely in the cooking liquid. Remove any fat that solidifies on the surface. Slice the veal thinly and arrange the slices on a serving platter.
Make the tuna mayonnaise: puree the tuna, reserving a little for the garnish, with the lemon juice, garlic, capers, thyme, and Tabasco sauce in a food processor until smooth. Gradually blend in the oil, then add the mayonnaise, and season with salt and pepper. Pour over the veal. At this stage you can garnish and serve, or cover and refrigerate overnight to serve the next day.
To serve, garnish with the reserved tuna, the black olives, red pepper, and basil. Serve at room temperature (if refrigerated overnight, take it out for about 1 hour before serving).
