Vitello Tornato

350 g/12 oz lean roast veal, trimmed of fat
1 x 200 g/7 oz can tuna fish, drained
2-3 anchovy fillets, drained
1 tablespoon sherry
1 tablespoon reduced-caloric mayonnaise
salt
freshly ground black pepper
1 tablespoon chopped capers, to garnish
(optional)

Slice the roast veal thinly. Place the tuna fish, anchovies, sherry, mayonnaise, salt and pepper in a blender and liquidize until smooth. Pour over the veal and chill slightly.

Alternatively, liquidize the ingredients until they are combined but still a thick consistency. Place a spoonful in the centre of each veal slice and roll up. Chill slightly.

Scatter the chopped capers over the dish, if using, before serving.

SERVES 4

Note: The best way to roast veal for this dish is to place the meat on a rack over a roasting dish half- filled with water. Roast in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 20 minutes per 450 g/1 lb, plus 20 minutes. Baste with water frequently