Vitello Tonnato for Christmas

Marinate the Veal Season the veal roast with minced garlic, rosemary, thyme, salt, and pepper. Let it marinate in the refrigerator for at least 2 hours or overnight.

Cook the Veal Preheat the oven to 180°C (350°F). Heat olive oil in a large skillet over medium-high heat. Sear the veal roast until browned on all sides. Transfer the roast to a baking dish and roast in the oven for about 1 hour, or until the internal temperature reaches 65°C (150°F).

Prepare the Tuna Sauce In a blender or food processor, combine the drained tuna, anchovy fillets, chopped onion, minced garlic, capers, lemon juice, and mayonnaise. Blend until smooth and creamy. Season with salt and pepper to taste.

Slice the Veal Remove the veal from the oven and let it rest for 10 minutes. Slice the veal thinly and arrange the slices on a serving platter.

Serve the Dish Pour the tuna sauce over the veal slices, covering them completely. Garnish with fresh parsley leaves and lemon wedges.