It’s an Italian classic. There is no fussing about. Poach the meat, let it cool, slice it very thinly and cover with sauce. Stop. Eat and enjoy.
- flat leave parsley
- white wine
- canned tuna
- prepare a stock and poach the meat very gently in the stock and in some white wine (you might consider binding it so that it’ll keep a better shape for cutting later) and leave it to cool;
- prepare the sauce by mixing the canned tuna (for a lighter – well, at least slightly lighter – version use tuna in water and not in oil) with cream, mayo, some of the vegetable stock, if it’s too liquid add some tuna, otherwise add some stock;
- slice the meat and place on a plate, add the sauce on top and decorate with some capers.