Vitello tonnato

For the veal:

Cook a “rôti de veau” at low temperature: 4 hours at 59 degrees for 1.2 kg. Let cool, then slice as thin as possible.

For the sauce:

Mix store-bought mayonnaise, canned tuna, capers, and pepper until it reaches the consistency of a thick sauce. To serve, spread the sauce eveny over the meat slices.