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Oven-roasted Dutch milk-fed veal loin with tuna and capers sauce


For 5 servings:


1kg Dutch milk-fed veal loin
30g garlic
100g onion
3 bay leaves
10g rosemary
Extra virgin olive oil
200ml white wine
500ml veal jusSea salt and freshly cracked pepper

For the tuna capers sauce
250g fresh tuna
150g gerkins
300g onion
50g capers
50g garlic
3 to 4 egg yolks
Olive oil
Lemon juice

Cooking Method

  1. Heat up a non-stick pan and sear the veal loin.
  2. Add bay leaves, onion, rosemary, salt and pepper.
  3. Before it gets burnt, add white wine and veal jus. Reduce to half and send it to the oven at 160°C for 25 minutes. 

For the sauce

  1. Prepare the mayonnaise by mixing the olive oil, egg yolks and lemon juice together. Then set aside. 
  2. Cook the onions, garlic, gerkins, capers and tuna until well done. Then blend together with the mayonnaise.


  1. Place thin slices of the veal on a plate and top with the tuna & capers sauce followed by balsamic glaze and some mixed lettuce.

Recipe by Chef Nicolas Arriola & APS Lifestyle Gallery


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