Ingredients
Serves 4Olive Oil
600gr fillet of veal
1 x 150gr tin of tuna in oil
1 tbsp salted capers, rinsed and drained
4 anchovy fillets
1 ½ cups mayonnaise (make your own or use a good quality whole egg mayo)
salt flakes and white pepper, to taste
lemon juice
sour dough baguette
1 bunch chives, finely chopped
Limoncello Delight
60 ml Light Rum
15 ml Limoncello
15 ml Cointreau (or orange liqueur of choice)
15 ml lemon juice
Method
Heat oil in a heavy based frying pan and brown veal well on all sides. Transfer to a baking dish and cook in a 200°C oven for 25-30 minutes or until medium-rare. If you prefer your meat more cooked adjust cooking time to suit. Remove from oven, cover and allow to cool.
Blend tuna, capers and anchovies until smooth. Add mayonnaise. If it is thicker than pouring cream consistency, thin with a little lemon juice or water. Add salt and pepper to taste.
Slice baguette into ½ cm thick slices, brush with a little extra olive oil and grill until lightly golden on both sides.
Cut veal into very thin slices (as thin as possible) and fold each slice in half. Use two folded slices to top each piece of bread. Drizzle each slice with tuna mayo and sprinkle with chopped chives.