Tenderloin with Tuna Sauce ("Vitel Tonné")

Fry the chopped onion finely and add the meat to brown it

Reduce heat and add the tuna, anchovies, bay leaves, salt, and pepper

Let it cook until the meat is ready

Let everything cool down

Then separate the meat and pass the rest, except for the bay leaves, through a fine-mesh sieve

Add the mayonnaise to the passed mixture, mixing well so that the entire mixture becomes uniform

Cut the meat into very thin slices and place it in a serving dish

Cover with the mayonnaise and garnish with thin slices of pickled cucumber

Serve chilled

Note: this dish can be prepared ahead of time.