Veal Medallions with Radicchio and Capers

Ingredients

• 185 g tuna natural (1 can)
• 100 g mayonnaise
• 100 g Mascarpone
• Salt
• black pepper (ground)
• 2 tbsp caper liquid
• 2 tbsp small capers
• 2 tbsp chives rings
• 480 g thin veal steaks from top sirloin (8 thin steaks)
• oil
• salt (pepper)
• 1 head radicchio
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• caper garnish

Instructions

1. 1.

   Drain the tuna, roughly break it apart and blend with mayonnaise and mascarpone. Season with salt, pepper, and caper liquid, then stir in capers and chives rings.

2. 2.

   Brush veal steaks lightly with oil and grill briefly on both sides over charcoal or in a grill pan. Season with salt and pepper.

3. 3.

   Split radicchio into leaves, clean, rinse, and pat dry. Mix vinegar with olive oil, salt, and pepper, then combine with radicchio leaves. Plate the veal steaks with radicchio and tuna cream, garnish with caper garnish and serve.