Veal Carpaccio with Tuna and Capers

Ingredients

• 500 g veal fillet (ready to cook)
• Salt
• Pepper
• 1 EL plant oil
• 1 handful freshly chopped herbs (chervil, dill and parsley)
• 1 Garlic clove
• 1 untreated lemon (zest and juice)
• 4 EL Olive oil
• 1 handful frisée lettuce
• 150 g tuna (sushi quality)
• 20 g capers

Instructions

1. 1.

   Set up a sufficiently large pot with water and heat it to just below boiling point.

2. 2.

   Rinse the meat, pat dry, season with salt and pepper, and sear briefly in hot oil in a non-stick pan until lightly browned. Remove from pan. On the work surface lay aluminum foil and then cling film on top. Toss the fillet in the herbs and place on the foils. Wrap tightly and twist the ends firmly. Place in the hot water and poach for about 25 minutes to a pink center.

3. 3.

   Peel the garlic and finely chop it. Mix with some lemon zest, 2-3 EL lemon juice and olive oil, seasoning with salt and pepper.

4. 4.

   Wash, trim and drain the frisée lettuce, then tear into small pieces. Rinse the tuna, pat dry and cube it into small pieces.

5. 5.

   Unwrap the meat, let rest briefly, then slice thinly. Arrange on plates, top with tuna cubes, frisée, and capers, and drizzle with the dressing before serving.