Veal Roulades with Tuna

Ingredients

• 200 g canned tuna
• 2 tbsp crème fraîche
• 1 tbsp Lemon Juice
• 0.5 bunch Parsley
• 2 tbsp capers
• 4 hard‑boiled egg yolks
• 8 thin veal cutlets (about 80-100 g each)
• 2 onions
• 2 tbsp oil
• 500 g tomato chunks (canned)
• 50 ml Vegetable broth
• flatbread
• thyme

Instructions

1. 1.

   Drain the tuna, then blend with salt, pepper, lemon juice and crème fraîche. Finely chop the parsley and mix in with the capers. Peel the eggs, halve them, scoop out the yolks and cut each yolk in half. Wash the veal, pat dry, spread a side of the tuna mixture on each cutlet, place one half‑yolk on top, roll up and secure.

2. 2.

   Peel the onions and slice into thin strips. Brown the roulades all around in hot oil, then add broth, onions and tomatoes. Cover and bake at 130 °C for about 45–50 minutes. Remove the roulades, keep warm, season the sauce with vinegar, salt and pepper. Plate two roulades with sauce and flatbread, garnish with thyme.