Vegetable Salad with Tuna and Veal

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Vegetable Salad with Tuna and Veal
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories308 kcal(15 %)
Protein24.7 g(25 %)
Fat22.6 g(19 %)
Carbohydrates2 g(1 %)

Ingredients

for
4
For the salad
2 slices
Veal cutlet (125 grams)
2 tablespoons
1 tablespoon
200 grams
100 grams
150 grams
Tuna (in oil, canned)
For the dressing
1
3 tablespoons
2 tablespoons
3 tablespoons
5 sprigs

Preparation steps

1.

For the salad, season the veal cutlets with salt and pepper and dust with flour.

Heat some olive oil and butter in a pan and sear the cutlets on both sides for 3-4 minutes. Remove from the pan and let cool.

2.

Rinse, trim and blanch the snow peas in salted water for 1 minute. Drain and plunge into ice water. Drain again. Blanch the peas for a few seconds in the salted water, drain and rinse with cold water also. Drain the tuna and cut into pieces.

3.

For the dressing, peel the shallots and chop finely. Mix the vinegar with the orange juice and season with salt and pepper. Whisk in the olive oil. Rinse the tarragon, shake dry and chop finely. Stir the shallots and tarragon into the dressing.

4.

Cut the veal cutlets into strips. Arrange the salad on plates and serve drizzled with the dressing.