Veal with Tuna Sauce
(0 votes)
(0 votes)
Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
625
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 kcal | (30 %) | ||
| Protein | 68.24 g | (70 %) | ||
| Fat | 36.35 g | (31 %) | ||
| Carbohydrates | 2.84 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.14 g | (0 %) |
more nutritional values
| Vitamin A | 54.53 mg | (6,816 %) | ||
| Vitamin D | 1.12 μg | (6 %) | ||
| Vitamin E | 2.24 mg | (19 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 36.44 mg | (304 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 26.9 μg | (9 %) | ||
| Pantothenic acid | 1.94 mg | (32 %) | ||
| Biotin | 0.17 μg | (0 %) | ||
| Vitamin B₁₂ | 3.41 μg | (114 %) | ||
| Vitamin C | 1.59 mg | (2 %) | ||
| Potassium | 753.73 mg | (19 %) | ||
| Calcium | 88.1 mg | (9 %) | ||
| Magnesium | 63.51 mg | (21 %) | ||
| Iron | 2.85 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 9.19 mg | (115 %) | ||
| Saturated fatty acids | 8.15 g | |||
| Cholesterol | 218.13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Veal shank
- salt
- peppers
- 2 Tbsps vegetable oil
- 2 liters Beef broth
- 200 grams Tuna (canned, in water)
- 3 Anchovy fillet
- 2 Tbsps Caper
- 100 grams Mayonnaise
- 50 grams Whipped cream
- 1 Tbsp lemon juice
- cayenne pepper
Preparation steps
1.
Rinse veal and pat dry. Season with salt and pepper. Heat oil in a pan and sear meat on all sides. Remove from pan.
2.
Bring broth to a boil in a large pot and add meat to the broth. Simmer for about 20 minutes on low heat. Remove from the heat and let stand, covered, until meat is done.
3.
Combine tuna with anchovies, 1 tablespoon of capers, mayonnaise and sour cream in a blender, puree. Add a little veal broth, if needed. Season with lemon juice, salt and cayenne pepper.
4.
Cut veal into thin slices and arrange on plates. Drizzle with tuna sauce and garnish with remaining capers.
5.
Serve with green salad, if desired.
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