Buy 4 thin slices of veal fricandeau at the butchers and a nice 100g piece of tuna at your fishmongers.
Put 1 free range egg yolk, 1 tsp sushi vinegar, 1 anchovy filet, 1/2 tbsp rinsed capers and 100g tuna from a tin in a food processor on a low speed, then blend until smooth.
Start plating with the tuna sauce.
Slowly pour 100ml grapeseed oil into the tuna mix until it forms a thick mayonnaise. If it’s too thick, mix in a small amount of warm water. Taste and season if required (the anchovies and capers will be quite salty).
Slice the fresh tuna and roll up the fricandeau, serve as shown. Finish with capers and salad leaves
(Inspired by Marjan's recepten on Facebook)
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