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24 Veal silverside with tuna sauce Serves 4 | Preparation time: 100–120 minutes Ingredients For the veal silverside: 1 tbsp. rapeseed oil 1 piece of veal silverside (800 g), ready to cook Salt Pepper For the tuna sauce: 1 tin of tuna, in water (drained weight: 130 g) 2 medium eggs | yolk only 2 tsp. vinegar ½ lemon | juice only 2 anchovies (around 15 g each) 70 ml olive oil 20 g capers Salt Pepper Accessories: Flat, heat-proof plate Hand blender Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the veal silverside at room temperature. Place the veal silverside on the plate in the drawer and cook. Place the tuna in a measuring jug. Add the egg yolk, vinegar, lemon juice and anchovies. Blitz the ingredients with a hand blender to create a creamy mix. Slowly add the olive oil and blitz with the remaining ingredients. Add the capers to the tuna sauce and quickly blitz. Season with salt and pepper to taste. Heat the rapeseed oil in a pan. Season both sides of the veal silverside with salt and sear it on both sides on a high heat for 2 minutes. Season with pepper after searing. Warming drawer settings  Core temperature: 57 °C Duration: 90–110 minutes