Veal leg: Clean the meat, season with salt and pepper and sear it on all sides in olive oil. Add the finely chopped vegetables and thyme and fry briefly. Then vacuum seal everything. Cook sous vide at 56 °C for 2 hours. After removing, cool in an ice bath. Cut the meat into thin slices before serving.

Tuna dressing: Place egg yolks, mustard, lemon juice and salt in a blender. While blending, gradually add oil and blend until desired consistency. Then add tuna, anchovies and capers and blend until smooth.

Tomatoes: Place the halved cherry tomatoes on a baking sheet, season with salt, thyme, drizzle with olive oil and sprinkle lightly with sugar. Bake for 30 minutes at 150°C and then 2 hours at 120°C.

Serving: Arrange the slices of meat on a plate, add the roasted tomatoes and sliced capers. Drizzle with tuna dressing, lightly season with salt and pepper, drizzle with olive oil and garnish with fresh herbs to taste.

Chef's tip

After cooking, cool the meat immediately – this will help it retain its proper texture and juiciness. We always prepare tuna dressing from room temperature ingredients so that the ingredients combine well and the dressing has a smooth consistency.