Ingredients

• 1 veal tenderloin (16 – 20 oz)
• 8 oz. can tuna in olive oil
• 2 oz. capers
• 8-10 oz. mayonnaise
• 1 oz. chopped parsley
• pepper to taste

Method

Put the veal tenderloin in boiling water. Let it cook for about 35 minutes. Drain out. Let it cool for 2 hours. It can be done a day ahead and kept in a refrigerator. In a mixing bowl mix tuna, mayonnaise, capers, parsley. Mix very well until the mixture is very smooth and consistent. With a slicer or electric knife cut veal tenderloin very thin. Line them up on a serving plate. Top with tuna mixture. Serve cold with a glass of Pinot Grigio and Bon Appetito.

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