Tonned involtini

Ingredients for 4 servings:

• 8 veal escalopes, 800 g each
• 8 slices of Parma ham
• 1 bunch leaf parsley, finely chopped
• 3 tbsp capers
• 2 tbsp olive oil for frying
• 100 ml dry white wine
• salt and pepper
• 1 egg(s)
• 1 egg yolk
• 1 tsp mustard
• 200 ml sunflower oil
• 5 tbsp olive oil
• 2 anchovy fillets
• 2 tbsp capers
• 150 g tuna, from the can
• 2 tbsp white wine vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Variation of the classic

Flatten the veal escalopes, season lightly with salt and pepper, and top each with a slice of ham, chopped parsley, and chopped capers. Roll up the meat and secure with roulade pins or toothpicks. Brown the involtini on all sides in hot oil. Pour in the white wine, cover, and simmer the meat for five minutes over low heat. In a tall bowl, first beat the egg, egg yolk, and mustard with a hand blender. Continue beating the eggs and slowly add the combined olive and sunflower oil. Chop the anchovies and capers. Cut the tuna fillets into small pieces. Add the chopped ingredients to the sauce mixture and blend briefly again. Season the sauce with salt, pepper, and vinegar. To serve, cut the involtini diagonally in half and pour the tuna sauce over them.