Vitello tonnato from the Big Green Egg

Ingredients

• 1 rosé veal escalope of approx. 1.5 kg
• 2 sprigs of rosemary
• 2 sprigs of sage
• 3 tbsp olive oil
• 1 tuna fillet (sashimi quality) of approx. 400 g
• 3 tbsp sunflower oil
• 1 tsp ground ginger
• 1 tsp ground mustard seed
• 1 tsp paprika powder
• 1 tsp five-spice powder
• 1 tsp Madras curry powder
• 1 tsp fine salt
• 100 g tuna in oil (tin)
• ½ tbsp capers
• 4 cornichons
• 4 tbsp mayonnaise
• 1 tbsp capers
• 1 tbsp snocciolate olives, pitted
• 1 sprig of flat leaf parsley
• 200 ml tomato passata
• 50 ml olive oil
• rocket
• rocket flowers (optional)