This classic Italian dish uses cold cut of veal topped with a creamy sauce and will look stunning on any dinner party table.
Serves 4
1 cup store-bought mayonnaise
½ cup tinned tuna
1 tbsp capers
3 anchovies
1 lemon, juice
800g veal fillet, trimmed
olive oil
1 cup basil leaves
350g kipfler potatoes, boiled
and sliced
1 lemon, cut into wedges,
to serve
1 Place mayonnaise, tuna, capers, anchovies and lemon juice in the bowl of a small blender and blend until smooth. Season to taste with salt and freshly ground pepper. Cover and refrigerate until ready to use.
2 Season veal with salt and pepper and drizzle with 2 tbsp olive oil. Heat a large non-stick frying pan over medium-high heat and cook meat for 5 minutes on each side. Let rest for 5 minutes. Wipe the pan and heat 1cm of olive oil over high heat. Carefully add basil leaves. Cook for 1-2 minutes or until crisp. Drain on absorbent paper.
3 Thinly slice veal and place on top of sliced potatoes. Spoon over tuna mayonnaise and top with basil leaves. Serve with lemon wedges.
