Vitello Tonnato

1.Season the veal roast with salt and black pepper on all sides.

2.Heat olive oil in a large skillet and sear the veal roast until browned on all sides. Transfer the veal to a roasting pan.

3.Deglaze the skillet with white wine, then pour in the chicken broth. Add bay leaf, rosemary, and thyme.

4.Cover the roasting pan with foil and roast the veal in the oven at 350°F for 1 hour. Let it cool, then slice it thinly.

Preparation of Tuna Sauce In a food processor, combine the canned tuna, anchovy fillets, capers, lemon juice, mayonnaise, and Greek yogurt. Blend until smooth. Season with salt and black pepper to taste.

6.Arrange the sliced veal on a serving platter and pour the tuna sauce over the top. Refrigerate for at least 2 hours before serving to allow the flavors to meld.