Cut the melon in half and scrape out the stones with a spoon. Cut the melon into wedges and remove the skin. Cover each column third with ½ slice of ham and fix it on the melon.

Rub the veal fillet lightly with olive oil and season with salt and pepper. Place the chopped herbs on a plate and roll the piece of meat over the herbs so that it is covered all around with the herbs. Put the fillet in a bag, vacuum seal and then cook in the Sous-Vide at 57 ° C for 25 minutes. Take out of the water bath and put in the foil for 4 hours in the refrigerator.

For the tuna and basil sauce, finely puree all the ingredients except the olive oil with a blender. Finally, let the oil run slowly into the rotating mass. Pass the thick sauce through a fine sieve. Season to taste with salt and pepper and cover in a cool place until serving.

Wash the lettuce leaves and spin dry. Mix in the salad dressing, mix in the lettuce leaves just before serving. Unpack the veal fillet and cut it into thin slices on the slicer and do not lay out all the way to the outer edge on cold plates. Spread the sauce thinly from the fillet slices to the edge. Season the meat with salt and pepper. Put a small salad garnish in the middle. Spread the balsamic vinegar in dots on the sauce, pull through with a wooden skewer and serve.