Vitello tonnato of veal loin with capers-tuna-brandy mayo

Here's how to make it

1. Preheat the oven to 180°c.
2. Sprinkle the veal loin with salt and pepper. If you like, you can sprinkle fresh herbs such as rosemary and thyme over the meat.
3. Heat some olive oil in an ovenproof pan over high heat. Fry the veal loin on all sides until golden brown.
4. Place the pan in the preheated oven and roast the veal loin for 20-25 minutes, or until medium-rare. The core temperature should be about 52-54°c.
5. Remove the veal loin from the oven and let it cool. Wrap the meat in foil and place in the refrigerator to cool.
6. In a blender or food processor combine the drained tuna, burner mayonnaise, capers, lemon juice, salt and pepper. Blend until a smooth sauce forms. Taste and adjust the flavor by adding more salt, pepper or lemon juice.
7. Mix the mixed herbs in a bowl with a splash of extra virgin olive oil and fresh lemon juice. Season to taste with salt and pepper.
8. Cut the cooled veal loin into thin slices and place on a serving platter.
9. Pour the tuna mayonnaise over the slices of veal loin. Garnish with the herb lettuce. Serve the baked vitello tonnato with capers, tuna mayonnaise and herb salad.

Enjoy your meal!