Veal with tuna sauce and caper berries

For 6 persons

Cook the eye of round in the oven as if it were a roast. Add the white wine to the tonné sauce separately. When the eye of round has cooled down, slice it with a slicer. Lay some sauce tonné - already prepared with wine - on the plate and scallop the slice of veal properly. Apply the prepared sauce tonné. Place a tuft of mesclun salad at the center and alternate the dorati with the caper berries cut in half.