Roast veal with spicy tuna salad and Sriracha Peanut Crunch East Meets West board 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe 1 can (160 g) tuna 2 tsp sriracha sauce (or more to taste) 1 tbsp crème fraîche 1 small shallot, chopped 2 tbsp mayonnaise 12 slices roast veal salt, to taste 1 cucumber, 12 ribbons made with vegetable peeler 10 g Sriracha Peanut Crunch Extra equipment: 1 piping bag Directions Open the can of tuna and drain. Combine the tuna, sriracha sauce, crème fraîche and chopped shallot. Mix the mayonnaise and sriracha sauce to taste and spoon into a piping bag. Transfer the roast veal slices to a cutting board. Sprinkle the roast beef with a pinch of salt. Place a cucumber ribbon on top of each slice of beef. Add the spicy tuna salad on top. Roll the roast veal, cucumber and salad tightly into 12 rolls. Transfer the roast veal rolls to a serving board, playfully pipe on the sriracha mayonnaise and sprinkle with some Sriracha Peanut Crunch.