|Loin leg/Leg of veal||3 Pound (Boned Weight, 1 1/2 Kilogram)|
|Garlic||1 Clove (5 gm), cut into slivers|
|Olive oil||4 Tablespoon|
|Canned tuna fish||7 Ounce, drained and flaked (200 Gram)|
|Mayonnaise||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||1 Tablespoon|
|Capers||2 Teaspoon (For Garnish)|
|Parsley||2 Tablespoon, freshly chopped (For Garnish)|
Make incisions in the veal and insert the slivers of garlic.
Tie into shape if necessary and rub with salt and pepper.
Place in a roasting tin and pour over the oil.
Roast in a fairly hot oven (200 °C /400 °F or Gas Mark 6) for 20 minutes, then reduce the temperature to warm (170 °C/325 °F or Gas Mark 3).
Continue roasting for a further 1 hour 40 minutes or until cooked.
Remove from the roasting tin and allow to cool.
Skim the fat off the surface of the cooking juices and strain into a bowl.
When the veal is cold, slice it thinly and arrange the slices in a large shallow dish.
Mash the tuna fish, mayonnaise and lemon juice together to make a smooth sauce.
Thin to a pouring consistency with some of the veal cooking juices and adjust the seasoning.
Pour the sauce over the veal slices and cover the dish.
Leave to marinate in a cool place for 4-6 hours.
Sprinkle over the capers and parsley and serve.