- Heat up a non-stick pan and sear the veal loin.
- Add bay leaves, onion, rosemary, salt and pepper.
- Before it gets burnt, add white wine and veal jus. Reduce to half and send it to the oven at 160°C for 25 minutes.
For the sauce
- Prepare the mayonnaise by mixing the olive oil, egg yolks and lemon juice together. Then set aside.
- Cook the onions, garlic, gerkins, capers and tuna until well done. Then blend together with the mayonnaise.
Serve
- Place thin slices of the veal on a plate and top with the tuna & capers sauce followed by balsamic glaze and some mixed lettuce.
Recipe by Chef Nicolas Arriola & APS Lifestyle Gallery