Tuna Sandwich

1. clean greens, finely dice and spread evenly on a baking sheet. Season veal roast with salt and season with pepper. Heat 3 tbsp oil in a frying pan and brown the veal roast in it on all sides. Remove the veal roast from the frying pan and place on the bed of vegetables, drizzle with remaining oil. Cook in the heated oven at 160 degrees (gas 1-2, convection oven not recommended) on the 2nd rack from the bottom for 80 minutes. Drain tuna, capers and anchovies separately, reserving caper water. Finely grind tuna, capers and anchovies with a hand blender. Add mayo and 4 tbsp caper water and whisk to a cream, perhaps seasoning with salt and pepper. Leave the cream to cool with the lid on. Clean iceberg lettuce, rinse, spin dry and cut into very fine strips. Rinse arugula, drain well and chop coarsely. Cut tomatoes into thin slices.

Remove veal roast from heat and cool with lid closed. Place sandwich slices end to end and spread tuna cream on one side. Spread iceberg lettuce evenly on top.

Cut veal into very thin slices. Cover 10 slices of bread with veal and spread with remaining cream. Spread arugula and tomatoes evenly on top. Place the remaining bread slices on top with the coated side down. Wrap sandwiches individually in plastic wrap and cover with a wooden broiler until ready to serve.

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