4 Servings

Preparation: 40 minutes

Cooking: 40 minutes

MEAT INGREDIENTS

• 1 1/3 lbs. (600 g) boned veal eye round
• 1/4 cup (6 3/4 tbsp. / 100 ml) extra-virgin olive oil
• 1 clove garlic
• Rosemary and sage to taste
• Salt

SAUCE INGREDIENTS

• 1/2 cup (100 ml) white wine
• 2 anchovies in salt, rinsed and dried
• 1 oz. (30 g) day-old bread
• 10 tsp. (50 ml) wine vinegar
• 5 capers in salt, rinsed
• 8 3/4 oz. (250 g) tuna in oil
• 3 large hard-cooked eggs
• Veal or beef stock as needed

MEAT INSTRUCTIONS

1. Preheat the oven to 350°F (180°C).
2. Rub the veal with the garlic and season with rosemary, sage, and salt.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the veal and brown on all sides, about 5 minutes per side.
5. Transfer the veal to a baking dish and bake for 20-25 minutes, or until cooked to your desired level of doneness.
6. Let the veal rest for a few minutes before slicing and serving.

SAUCE INSTRUCTIONS

1. In a saucepan, bring the white wine to a simmer over medium heat.
2. Add the anchovies and break them up with a wooden spoon.
3. Tear the day-old bread into small pieces and add them to the saucepan.
4. Stir in the wine vinegar and capers, and continue to simmer for 5-7 minutes.
5. Remove the saucepan from the heat and let it cool for a few minutes.
6. Drain the tuna and add it to the saucepan, breaking it up with a fork.
7. Peel and chop the hard-cooked eggs and add them to the saucepan.
8. If the sauce seems too thick, add some veal or beef stock to thin it out.
9. Serve the sauce over the sliced veal. Enjoy!