Meat Rolls with Tuna

Remove the crust from the bread and break it into pieces. Place it in a blender and process until finely ground, leaving no large pieces. The bread should blend easily with the remaining ingredients and help give body to the filling.

Add to the bread six anchovy fillets, the capers, the lemon juice and a tablespoon of oil. Blend until you get a mixture homogeneous and moist, with a spreadable consistency; if the mixture it still appears loose, continue processing briefly without making it completely liquid.

Arrange the beef slices on a flat surface and spread a small amount of the filling on each, leaving the edges free. Spread the filling evenly: the surface should be covered without any lumps, so the meat can be rolled up without spilling out.

Roll each slice up starting from the shortest edge and close it to form a compact roulade. Arrange the rolls with the seam facing down, making sure the filling remains inside and that all the rolls are as uniform in size as possible.

Place the tuna, the remaining capers and the four remaining anchovy fillets in the blender. Pour some tablespoon of broth and blend until smooth; add the broth gradually, because the sauce must be fluid but thick enough to adhere to the meat.

Transfer the tuna cream to a bowl and stir in the mayonnaise. Mix thoroughly until you obtain a smooth tuna sauce, without any light or dark streaks. The right consistency is velvety and thick, suitable for coating the rolls without dripping too much.

Arrange the rolls on a serving dish and cover them completely with the tuna sauce. Spread it with the back of a knife. tablespoon in an even layer, making sure that the meat is not exposed and that the sauce envelops each roll.

Cover the dish and refrigerate until ready to serve. This chilling should keep the rolls nice and cold and allow the flavors to meld; serve when the sauce is thick but still creamy and easily spreadable.