A classic Piedmontese dish with a twist.

Start by preparing the veal. I steamed it because I didn’t want and brown sides. When ready let it cool down and mix with mayonaise and lime juice. Season to taste.

Bake the tuna steak until brown. Bake further in a covered dish for 10 minutes in a preheated (200°C) oven.

Wash the spinach and put some on a plate. Place three slices of Tuna on top and add a few teaspoons of the sauce. Finish with a cherry tomato and an Amsterdam onion. Sprinkle some parsley over the dish.