Pasta with Veal and Tuna Sauce

Name: Pasta with Veal and Tuna Sauce
Total time: 25 min
Yield: 4
Ingredients: 400 grams Farfalle; 300 grams Veal cutlet; 300 grams Tuna (canned, in water); 250 milliliters Veal stock; 1 lemon (juiced and zested); salt; freshly ground peppers; 2 Tbsps olive oil; 150 Crème fraiche; 3 Tbsps Caper

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

7,5 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

servings

Ingredients: 400 grams Farfalle; 300 grams Veal cutlet; 300 grams Tuna (canned, in water); 250 milliliters Veal stock; 1 lemon (juiced and zested); salt; freshly ground peppers; 2 Tbsps olive oil; 150 Crème fraiche; 3 Tbsps Caper

How healthy are the main ingredients?

Tuna olive oil lemon salt

print shopping list

Preparation steps

Drain tuna and mash together with veal stock.

Cut veal into bite-sized cubes. Heat oil in a pan and brown meat for about 1-2 minutes on all sides, add tuna puree, cream fraîche and capers and bring to a boil. Season with lemon juice, salt and pepper and remove from heat.

Cook pasta in plenty of boiling salted water until al dente, drain well. Arrange on plates and drizzle with sauce. Sprinkle with lemon zest and serve.