How to - eye of round veal
Note: do this an evening in advance, so that the marinade can absorb well. Marinate the veal with the marinade bag. Do not add oil, but marinate the piece of meat dry (other than shown on the description). After marinating, wrap the meat in cling film and store it in the refrigerator.
The next day, take the meat out of the refrigerator so that it can reach room temperature. Meanwhile, prepare the barbecue for indirect cooking with a boiler temperature of 100°C (212°F).
When the barbecue is warm, place the marinated meat on the indirect part. Insert the thermometer in the meat and put the lid on the barbecue. When the meat is at 52°C (125°F), remove the meat from the barbecue and wrap it in aluminium foil to let it rest. While resting, heat the barbecue as hot as possible (without lid). When the coals are hot, place the meat (without aluminium foil) over the hot coals to cook to a temperature of 55°C (131°F). After this, wrap the meat in aluminium foil again to let it rest until it has cooled down. Meanwhile, prepare the tuna mayonnaise.
Cut the meat into thin slices. Prepare the plates.
How to - tuna mayonnaise
Put the mayonnaise, tuna pieces, and 4 sun-dried tomatoes in a bowl and mix with the hand blender until smooth. Start with 4 sun-dried tomatoes and add more if desired. Then add lemon juice, salt, and pepper to taste. When the sauce is too thick, you can add some water. Put the sauce in a closed container and put it in the fridge.
How to - grilled bread
Heat the grill pan and cut a bread into thick slices. Grill the bread on both sides, until you see visible grill imprints.
Source: Food à la Lot