Lamb’s Lettuce with Tuna and Veal

Veal steak, allow to come to room temperature, dry with kitchen roll. Brush steaks all around with oil Season salt and pepper steaks. In a coated frying pan, roast on all sides for 3 to 4 min. each over medium heat. Remove from skillet, wrap in aluminum foil and rest 5 min.

Stir together tarragon, finely chopped, orange juice, aceto balsamic vinegar bianco, orange mustard (or Dijon mustard) tarragon, oil, vinegar, mustard and remaining ingredients to make vinaigrette. Season well with salt and freshly ground pepper. Tuna fillets white, from the can, shredded, cut lamb’s lettuce steaks into 1 to 2 cm wide slices, arrange fish and meat without dressing on plates. Distribute lamb’s lettuce evenly next to it. Drizzle everything with dressing and bring to the table on the spot.

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