Italian Cold Cuts (good For Sharing) Recipe
Thinly sliced French Veal Tenderloin, emulsion of Tuna, Capers, hint of Rosemary
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Ingredients
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Meat
Sauce
Method
Preparation
- 1
Prepare the Veal
Thinly slice the French Veal Tenderloin using a sharp knife or a meat slicer. Arrange the slices on a serving platter.
- 2
Make the Tuna Emulsion
In a food processor, combine the canned tuna, capers, fresh rosemary, olive oil, lemon juice, salt, and black pepper. Blend until smooth and well combined.
- 3
Assemble the Dish
Drizzle the tuna emulsion over the arranged veal slices. Optionally, garnish with additional capers and rosemary for presentation.
