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Veal roll breast in tomato and tuna

Cook time: 0 min.
Servings: 4

Ingredients for Veal roll breast in tomato and tuna

0.5bundleParsley (finely chopped)
1Small bdt. parsley
1Onions-in 4 pieces
1000gCalves-roller chest
2tbspLemon juice
2Carnation pieces
200gTuna in oil
3dlDry white wine
4Bay leaves

Instructions for Veal roll breast in tomato and tuna

To prepare the Veal roll breast in tomato and tuna recipe, please follow these instructions:

The vegetables are washed and cooked with veal in a pan mixed with nellikker, Bay leaves, wine and as much water to cover the meat. Cook for about 2 hours and then take the meat out for cooling.

Tuna sauce is prepared by mixing all the ingredients specified therefor, except the parsley.

The cooled meat brushed with sauce and be wrapped in aluminum foil (remember to remove any knitting in the flesh). So let the meat rest in refrigerator for at least 5 hours.

Before serving remove the foil and cut out the meat into suitable portions; the rest of the sauce is poured over the portions which then sprinkles with parsley and capers as an ornament.

Served with baguettes or salad.